Creamy Mascarpone Polenta With Turkey Bolognese #A1

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“A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!”
2hrs 20mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Stir fresh corn into polenta and continue cooking on low.
  4. 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.
  5. 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.
  6. Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
  7. Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.

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