Layered polenta with turkey ragù

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Ground turkey120 g
• Tomato passata120 g
• Carrots1
• Onion40 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose,

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal. Pour in the polenta in a thin stream while whisking, turn the heat to low and cook for 15 minutes, stirring often, until thick and pulling away from the sides. Spread it on a tray lined with baking paper about 1 cm thick and let it firm up.
2. Meanwhile peel the carrot and chop it with the onion. Heat the oil in a saucepan over medium heat and cook the mixture for 5 minutes, until soft.
3. Turn up the heat, add the turkey mince and brown it for 3–4 minutes, breaking it up, until no longer pink. Pour in the tomato passata, season with salt and simmer over medium-low heat for 15 minutes, until the ragù is thick. Preheat the oven to 200 °C (conventional).
4. Cut the firm polenta into slices or squares and layer it with the ragù in a baking dish, finishing with ragù.
5. Sprinkle with grated Parmigiano Reggiano and bake at 200 °C for 15 minutes, until golden on top and bubbling at the edges.