Polenta with Turkey and Mushrooms
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
3 tablespoons olive oil
1 pound assorted fresh mushrooms, cleaned and sliced
1 tablespoon fresh tarragon, minced
1/4 teaspoon black pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2 cups whole milk
1 cup yellow cornmeal
1/2 cup Parmesan cheese, freshly grated
fresh tarragon leaves for garnish
Directions:
In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms, minced tarragon, pepper, and 1/2 tsp salt until mushrooms are golden brown, about 10 minutes. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm.
Meanwhile, in a 3-quart saucepan, place 1/2 tsp salt and 1-1/3 cup milk; gradually whisk in cornmeal until smooth. In 2-quart saucepan, heat remaining 2/3 cup milk and 2 cup water to boiling over high heat; whisk into cornmeal mixture. Heat to boiling over medium-high heat, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until thick. Stir in Parmesan cheese.
Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves.
Recipe Location: https://www.cdkitchen.com/recipes/recs/482/Polenta_with_Turkey_and_Mushrooms51098.shtml
Recipe ID: 6383
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