Polenta with Turkey and Mushrooms
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 
 
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. 
 
dallasnews.com 
 
 
-- 
(ID: 11379) Mirror: rec.food.recipes: Wed, Aug 6, 2003


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