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Nutritional Info
  • Amount Per Serving
  • Calories: 439.2
  • Total Fat: 18.0 g
  • Cholesterol: 61.0 mg
  • Sodium: 947.6 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 36.7 g

View full nutritional breakdown of Polenta with Turkey and Mushrooms calories by ingredient
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Polenta with Turkey and Mushrooms


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Introduction

For a hearty, rich turkey dinner, try this polenta dish. For a hearty, rich turkey dinner, try this polenta dish.

Ingredients

    3 Tablespoons olive oil 1 Pound assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button) 1 Tablespoon fresh tarragon, minced 1/4 Teaspoon black pepper 1 Teaspoon salt, divided 2 Cups COOKED TURKEY, cubed 2 Cups non-fat milk1 Cup yellow cornmeal 1/2 Cup Parmesan cheese, freshly grated fresh tarragon leaves for garnish

Directions

1. In a 12-inch skillet over medium-high heat, in hot olive oil, sauté mushrooms, minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown, about 10 minutes.

2. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm.

3. 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.

4. Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves.


Makes 4 servings (1/4 cup turkey per serving)

Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com







TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Tried this with chicken that I sauteed with the mushrooms and it turned out anaizing. Also very easy to cook in one portion. More than I expected. Extremely filling too. - 4/16/09

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  • 2 of 2 people found this review helpful
    Recipe calls for 2 cups turkey, serves 4, serving size is only 1/4 cup of turkey....439 calories? Something ain't right. Maybe 1/2 c per serving? Seems very high for very little meat! I may try, but will make some adjustments. - 2/5/09

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  • 2 of 2 people found this review helpful
    The polenta can be made with FF/lo-sodium chicken stock (or make your own); plus you can use Pecorino Romano cheese in place of the Parmesan for those who can't do dairy and want a lower FAt/Sodium content. Another switch would be to use fresh Turkey breast...grilled and cubed!!! (while you are g - 7/31/08

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  • 1 of 2 people found this review helpful
    We don't much care for polenta, but like couscous, will try this with that. Thanks for the recipe. - 5/30/09

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  • Very Good
    1 of 2 people found this review helpful
    Added to faves! - 2/6/09

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  • 1 of 6 people found this review helpful
    I haven't made polenta before, don't know if I'll try this recipe as no one in the family eats mushrooms. Now, if I had a substitute for the mushrooms I might give it a try. Perhaps broccoli might do. I would use chicken instead of turkey because I always have that on hand in the freezer. - 2/5/09

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  • 1 of 1 people found this review helpful
    I like polenta when it is chilled to make a flat cake, then cut into squares and Pam fried until there is a crust on both sides. I think I will try this sauce with the polenta that way. The 'frying' gives it a more distinct taste. - 12/18/08

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  • Very Good
    1 of 1 people found this review helpful
    Sounds delish but I will replace the milk with low fat/lo sodium chicken broth and cut the salt down (sodium is way too hugh for hubby's health). Thanks for the recipe idea!! - 8/3/08

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  • 1 of 1 people found this review helpful
    Omigosh, I love tarragon, I love turkey, I love mushrooms, I love polenta, I love parmesan, I love olive oil and things made with cornmeal - will I live through eating this??? - 7/30/08

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  • Substitute hot Italian turkey sausage for a livelier and spicy dish!!! - 11/17/11

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  • Not bad, but a bit bland. - 10/16/11

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  • oh wow, turkey, polenta, tarragon - what's NOT to like? and I have gobs of turkey waiting to be used up! The perfect after Thanksgiving comfort food! - 12/3/10

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  • Sounds great But I have never heard of Polenta before, is it a cerb like potatoe? - 8/8/10

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  • Like this - good way to do polenta - 5/30/10

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  • 0 of 1 people found this review helpful
    What! No onions or garlic! TEE - 5/29/10

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  • Bad
    0 of 6 people found this review helpful
    This sounds good except for the fact I have never learned to like the taste of mushrooms. However my wife and some other family members will love it. - 5/29/10

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  • I have already posted in my cookbook! Great idea for left over holiday turkey!! - 5/29/10

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  • 0 of 2 people found this review helpful
    wow LOTS of sodium :/ - 5/29/10

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  • This sounds very good.........I will definitely try it. I had never heard of Polenta. - 5/29/10

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  • I am going to try this recipe for Sunday dinner - 5/29/10

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  • I used chicken broth instead of water to make the mushroom & turkey sautee a bit more flavorful and creamy. I used shitake & baby bellas for the muchroom and rosemary instead of taragon. Never made polenta with that much liquid before but with time it thickend up and was tasty. WIll make this again. - 3/9/10

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  • I' m looking forward to trying this on my Italian parents. - 6/3/09

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  • Bad
    0 of 2 people found this review helpful
    This recipe was horrible - the polenta is bland and the turkey a strange match for the mushrooms (I used crimini aka baby portabella). I bailed on this one after a few bites, which was even more disheartening given the amount of effort (and 3 pans) it took to make. - 6/2/09

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  • 0 of 5 people found this review helpful
    Seems to take lots of time to cook... Maybe I will try it. - 5/29/09

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  • 0 of 1 people found this review helpful
    Tasty recipe. - 5/29/09

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