1 cup polenta
1 lb ground turkey
1 bunch asparagus, ends snapped off, stalks sliced into long ovals
4 cloves garlic, roughly chopped
½ bunch sage, sliced into thin ribbons (you can substitute any fresh, hearty herb here: rosemary, oregano, or marjoram all work well)
A few leaves basil, sliced into thin ribbons
Parmigiano (to taste)
Start with the polenta: bring 3 cups of water and ¼ tsp salt to a boil in a large pot. Separately, whisk together 1 cup water, ½ tsp salt and 1 cup polenta. Stir this mixture into the boiling water. Reduce heat, cover and let simmer for 10-15 minutes, stirring occasionally until water is completely absorbed.
While polenta cooks, heat a glug of olive oil in a pan over high heat and add garlic. Turn heat down to medium and add the sage and chili flakes. Cook together for 5-6 minutes, watching carefully to avoid burning the garlic. Then add the ground turkey, breaking it up with a wooden spoon as it cooks. Turn the heat back up a bit and continue to stir for another 5-6 minutes until turkey is completely cooked. Scoop turkey into a bowl and wipe out pan; you can reuse it for the next step.
Heat a glug of olive oil over very high heat, then add the asparagus and cook for 4 minutes until it is just tender. Finish with a few squeezes of lemon.
Assemble polenta bowls with cooked polenta, a hearty scoop each of turkey and asparagus, and grated parmigiano to finish. Tear a few basil leaves over the top for an additional bright flavor!