Creamy Mascarpone Polenta With Turkey Bolognese #A1 - cooking recipe

Ingredients

6 tablespoons butter, divided
1 onion, diced, divided
2 tablespoons garlic, divided
2 -4 cups chicken broth
2 cups ground polenta (not pre-cooked)
1 -2 fresh ear of corn, cooked and removed from cob
8 ounces mascarpone cheese
1/2 cup grated parmesan cheese
1 lb ground turkey
1 (12 ounce) package mushrooms, sliced
3/4 cup A.1. Original Sauce
1/4 cup brown sugar
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons prepared mustard
2 -3 tablespoons chopped parsley or 2 -3 tablespoons basil

Preparation

Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
Stir fresh corn into polenta and continue cooking on low.
Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.