Polenta with Turkey and Mushrooms

30 MIN


3 tbsp olive oil

1 lb assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)

1 tbsp fresh tarragon, minced

1/4 tsp black pepper

3/4 tsp salt, divided

2 c COOKED TURKEY, cubed

2 c whole milk

1 c yellow cornmeal

1/2 c 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 1/4 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 1/2 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 a sprig of fresh tarragon leaves.

Makes 8 appetizers or 4 main dish servings.


Nutrition Facts

241 Total Calories

11 g Total Fat

41 % Daily Total Fat

39 g Cholesterol

443 mg Sodium

19 g Total Carbohydrates

17 g Protein