Recipe

Polenta With Turkey & Mushrooms Recipe

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Ingredients

1 tsp salt, divided .
3 tbsps olive oil .
2 c cooked turkey, cubed .
1 c yellow cornmeal .
1 tbsp fresh tarragon, minced br .
1 lb assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button) .
fresh tarragon leaves (to garnish) .
2 c nonfat milk .
1/2 c parmesan cheese, freshly grated

Directions

Step #1 In a 12-inch skillet over medium-high heat, & 1/2 tsp salt until mushrooms are golden brown, in hot olive oil, minced tarragon, sauté mushrooms, pepper, about 10 mins.
Step #2 Add cubed turkey & 1/3 c water, stirring to loosen all browned bits from the bottom of the skillet.
Step #3 Keep warm.
Step #4 Meanwhile, in a 3-quart saucepan, place 1/2 tsp salt & 1-1/3 c milk; slowly whisk in cornmeal until smooth.
Step #5 In a 2-quart saucepan, heat remaining 2/3 c milk & 2 c water to boiling over high heat; whisk into cornmeal mixture.
Step #6 Heat to boiling over medium-high heat, whisking.
Step #7 Reduce heat to low.
Step #8 Cook while stirring, 5 mins or until thick.
Step #9 Stir in Parmesan cheese.
Step #10 Serve polenta with turkey/mushroom mixture.
Step #11 Garnish each plate with a sprig of fresh tarragon leaves.
Enjoy the Polenta With Turkey & Mushrooms recipe

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