Polenta with Turkey and Mushrooms
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| i thought this was a really creative and different way of using leftover |
| turkey - i think i might spice it up just a nip with some onions, (or even |
| get really creative with some diced green chilies ;) ) but other than that |
| it sounds really good to me. |
| margo |
| |
| polenta with turkey and mushrooms serves 4 |
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| 3 Tbsp | olive oil |
| 1 lb. | assorted fresh mushrooms, cleaned and sliced |
| 1 Tbsp | fresh tarragon, minced |
| 1/4 tsp | black pepper |
| 1 tsp | salt, divided |
| 2 cup | cooked turkey, cubed |
| 2 cup | whole milk |
| 1 cup | yellow cornmeal |
| 1/2 cup | parmesan cheese, freshly grated |
| | fresh tarragon leaves for garnish |
| |
| 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. |
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| dallasnews.com |
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| (ID: 11379) Mirror: rec.food.recipes: Wed, Aug 6, 2003 |