Creamy oven-baked polenta topped with a rustic white ragu is the kind of comfort food that feels both cozy and elegant. The polenta bakes hands-off while the savoury ragu simmers away on the stove, making this a great recipe for busy weeknights or casual entertaining. Ground turkey, white wine, and fennel seed create a light but flavourful sauce, and a spoonful of Calabrian chili paste brings just the right amount of heat.

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Table of Contents

• Ingredients
• How to make oven polenta and ragu bianco
• Tips for success
• FAQ

Ingredients

For the oven polenta:

• 1 cup fine polenta (cornmeal)
• 4 cups chicken stock
• 1 tablespoon butter
• ¾ cup grated parmesan cheese + more for serving

For the ragu bianco:

• 2 tablespoons vegetable oil
• 1 stalk celery, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 leek (white/light green part only), halved and thinly sliced — or 1 small onion, chopped
• 1 teaspoon fennel seeds
• 900g ground turkey (or pork)
• ½ cup white wine (optional)
• 1 cup chicken stock
• ½ cup 2% milk
• ¼ cup chopped fresh parsley + more for garnish
• ¼ cup Calabrian chili paste (optional)
• Salt and pepper to taste

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How to make oven polenta and ragu bianco

1. Preheat the oven to 400°F.
   In a 9×11-inch casserole dish, combine the polenta, chicken stock, and butter. Stir well, cover tightly with a lid or foil, and bake for 35–40 minutes until creamy and scoopable.
2. Make the ragu.
   In a large pot over medium heat, add the oil, celery, carrot, garlic, leek, and fennel seeds. Cook for 5–6 minutes until softened and fragrant.
3. Add the turkey.
   Cook for 8–10 minutes, breaking up the meat with a spoon, until mostly cooked through. Stir in the wine and simmer until reduced.
4. Simmer and finish.
   Add the chicken stock and milk. Simmer uncovered for 12–15 minutes, or until reduced by half. Stir in the chopped parsley. Add Calabrian chili paste, if using, for a kick of heat. Season with salt and pepper.
5. Finish the polenta.
   Once out of the oven, stir parmesan cheese into the baked polenta until smooth and creamy.
6. Serve.
   Spoon a generous portion of polenta into shallow bowls. Top with a ladle of ragu. Garnish with more parmesan, chopped parsley, and extra chili paste if desired.

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Tips for success

• Fine cornmeal makes a smoother polenta and bakes evenly in the oven—don’t substitute with coarse grind.
• Fennel seeds add a light licorice note that pairs beautifully with poultry or pork.
• If skipping the wine, replace it with a splash of stock and a squeeze of lemon juice to brighten the ragu.
• This dish reheats well and is great for next-day lunches.

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FAQ

Can I make this dairy-free?
Yes. Swap the butter and cheese in the polenta with vegan alternatives, and use a non-dairy milk like oat or soy in the ragu.

Can I use another protein?
Absolutely. Ground pork works beautifully, or try a plant-based crumble for a vegetarian option.

Can I make the polenta ahead of time?
Yes. Reheat gently on the stovetop with a splash of stock or milk to loosen it up.

Oven Polenta with Easy Ragu Bianco

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4-6

Ingredients

For the polenta

• 1 cup polenta (fine cornmeal)
• 4 cups chicken stock
• 1 tablespoon butter
• 3/4 cup parmesan cheese + more for garnish

 

For the Ragu

• 2 tablespoons vegetable oil
• 1 stalk of celery, diced
• 1 carrot, diced
• 3 cloves of garlic, minced
• 1 leek, white and light green part only, halved and thinly sliced (or onion, chopped)
• 1 teaspoon fennel seeds
• 900g ground turkey (or pork)
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 cup 2% milk
• 1/4 cup chopped parsley + more for garnish
• 1/4 cup calabrian chili paste (optional)
• Salt and Pepper

 

Instructions

Preheat the oven to 400°F

1. Add the fine cornmeal to a 9×11-inch casserole dish. Stir in the chicken stock. Add the butter. Cover the dish. Bake in the oven for 35-40 minutes or until the polenta is cooked through and has a scoopable, thick yogurt like texture.

2. In the meantime make the easy ragu. Add the vegetable oil to a large pot, set over medium heat. Add the celery, carrot, garlic, fennel seeds and leek and cook, stirring occasionally until the vegetables are starting to soften.

3. Add the turkey and cook for about 8 minutes, breaking up the turkey as it cooks into smaller pieces. Once the turkey is almost cooked, stir in the wine (optional) and bring to a simmer until the wine has reduced. Stir in the chicken stock and milk and bring to a simmer, cook, uncovered for 12-15 minutes or until the liquid has reduced by half. Stir in the parsley.

4. Remove the polenta from the oven and stir in the parmesan cheese.

5. To serve, portion out a serving of polenta, top with the ragu and garnish with more parmesan cheese, parsley and hot chilies.