Polenta with Turkey and Mushrooms
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
This is a SparkPeople.com Recipe (what's this)
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
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
Member Ratings For This Recipe
-
CD336699
-
NEWME841
-
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
-
POETANGELARTIST
-
DMSGLASS
-
JO-DOUGH
-
MYDONNA13
-
SHAREDFIELD
-
GFORSTHOFF
-
MSMOBY
-
PROVERBS31JULIA
-
GOAL2012
-
ASTROGRANNY
-
TABBYARTS
-
STOGYMAN
-
MOMSUE1
-
SONYA_J
-
PATRICIAANN46
-
SWEETD50
-
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
-
GLOBALKEEWEE
-
ASHLEYGRACE3
-
GRAMPIAN
-
STORMESUE
-
SPARKLE72023
-
KITTYSPARK
-
NINBJRJC
-
KARENCHAYA
-
KAIALA
-
LITTLE_GIRL
-
YELLOWROSIE
-
DANIELLE0616
-
MKIRKLE
-
TTYSON76
-
NANNATOO
-
DEBORAH63601
-
CANEY3
-
CD3654535
-
GRETAJ1
-
MCDEANE52
-
TBATTEY
-
ASTRA1111
-
RONNIEHUEY
-
M3SSMAN
-
KAREN_303
-
GRAMMAJOJO
-
ROLLERSKATE
-
LEXI123
-
TINALU
-
MBJOSEPH
-
REBECCAB_004
-
APPLEPIEDREAMS