Polenta with Turkey and Mushrooms
(48)
  • Number of Servings: 1
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
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

Member Reviews
  • CD336699
     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
  • NEWME841
     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
  • GODFREY09
     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
  • CORRINER
     We don't much care for polenta, but like couscous, will try this with that. Thanks for the recipe. - 5/30/09
  • POETANGELARTIST
     Added to faves! - 2/6/09
  • DMSGLASS
     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
  • JO-DOUGH
     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
  • MYDONNA13
     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
  • SHAREDFIELD
     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
  • GFORSTHOFF
     Substitute hot Italian turkey sausage for a livelier and spicy dish!!! - 11/17/11
  • MSMOBY
     Not bad, but a bit bland. - 10/16/11
  • PROVERBS31JULIA
     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
  • GOAL2012
     Sounds great But I have never heard of Polenta before, is it a cerb like potatoe? - 8/8/10
  • ASTROGRANNY
     Like this - good way to do polenta - 5/30/10
  • TABBYARTS
     What! No onions or garlic! TEE - 5/29/10
  • STOGYMAN
     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
  • MOMSUE1
     I have already posted in my cookbook! Great idea for left over holiday turkey!! - 5/29/10
  • SONYA_J
     wow LOTS of sodium :/ - 5/29/10
  • PATRICIAANN46
     This sounds very good.........I will definitely try it. I had never heard of Polenta. - 5/29/10
  • SWEETD50
     I am going to try this recipe for Sunday dinner - 5/29/10
  • CD1769149
     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
  • SPOTMOORE
     I' m looking forward to trying this on my Italian parents. - 6/3/09
  • GLOBALKEEWEE
     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
  • ASHLEYGRACE3
     Seems to take lots of time to cook... Maybe I will try it. - 5/29/09
  • GRAMPIAN
     Tasty recipe. - 5/29/09



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