TURKEY BOLOGNESE POLENTA NESTS

Turkey Bolognese Polenta Nests image

This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

3-1/2 cups chicken stock, divided
1 cup yellow cornmeal
3/4 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 pound ground turkey
1/3 cup tomato paste
1-1/2 teaspoons Italian seasoning

Steps:

Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.

Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.