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POLENTA WITH TURKEY AND MUSHROOMS Recipe

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This recipe for POLENTA WITH TURKEY AND MUSHROOMS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TABLESPOONS OLIVE OIL
1 LB ASSORTED MUSHROOMS, CLEANED & SLICED
1 TABLESPOON FRESH TARRAGON, MINCED
¼ TEASPOON BLACK PEPPER
1 TEASPOON SALT, DIVIDED
2 CUPS COOKED TURKEY, CUBED
2 CUPS NON-FAT MILK
1 CUP YELLOW CORNMEAL
½ CUP PARMESAN CHEESE, FRESHLY GRATED
FRESH TARRAGON LEAVES FOR GARNISH
Directions:
Directions:
In a 12 inch skillet over medium high heat, in hot olive oil, sauté mushrooms, minced tarragon, pepper, and ½ teaspoon 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 ½ teaspoon salt and 1 1/3 cups milk; gradually whisk in cornmeal until smooth. In a 2 quart saucepan, heat remaining 2/3 cup milk and 2 cups 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 fresh tarragon sprig.

 

 

 

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