When I made this the polenta did not turn out. I am much better with firm polenta. So that's what I made this with in the end!
1 large onion, chopped
2 tablespoon organic extra virgin olive oil
2 cloves garlic, minced
2 pounds lean ground turkey
1 (28 oz) can diced tomatoes
½ cup parsley, chopped
¼ cup Parmigiano-Reggiano
1 teaspoon salt
7 cups water
2 cups cornmeal
To cook Goulash: sauté onions in olive oil, add garlic and turkey. Cook over medium heat until meat is browned. Add tomatoes and parsley. Cook ~45 minutes, stirring occasionally.
To cook polenta: boil water, add salt and sprinkle cornmeal in slowly, whisking constantly. Lower heat to medium and stir frequently until cooked polenta pulls away from sides of pot (25-30 minutes).
Serve Goulash over polenta; sprinkle with additional chopped parsley and Parmesan.
Makes 6 servings.
