Our founder, Julie, makes this for her family and they gave it two thumbs up!
1 tube prepared polenta
¼ cup extra virgin olive oil
½ onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2-3 fresh sage leaves, chopped
1 teaspoon fresh rosemary, chopped
1 lb. ground turkey
1 can (15 oz.) diced tomatoes
freshly ground pepper
4 tablespoons butter
3 tablespoons flour
2 cups of milk
pinch of nutmeg
1 cup freshly grated Parmesan cheese
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Thinly slice polenta. Place on cookie sheet and bake at 350 degree Fahrenheit for 10 minutes.
Heat oil in large skillet. Add onion, celery, carrot, sage and rosemary and sauté until onion is translucent. Add the ground turkey and cook until brown. Add tomatoes, salt and pepper, cover and cook slowly for 30 minutes.
Melt butter in a saucepan over low heat. Stir in flour; cook, stirring for 2 minutes. Whisk in milk and cook, whisking constantly, until sauce boils and thickens. Season with salt, pepper and nutmeg.
Arrange a layer of polenta slices in a buttered baking dish. Spoon half the sauce over polenta slices. Follow with half the tomato sauce. Repeat layers with the remaining ingredients.
Sprinkle with Parmesan cheese and bake until bubbly, about 20 minutes. Let pie rest 5 minutes, then serve.
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