Post Eagle Newspaper


May 21, 2024

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Polenta With Turkey and Mushrooms


Polenta With Turkey and Mushrooms

3 T. olive oil
1 lb. assorted fresh mushrooms, cleaned and sliced
(shittake, crimini or button)
1 T. fresh tarragon, minced
1/4 t. black pepper
1 t. salt, divided
2 c. cooked turkey, cubed
2 1/3 c. water, divided
2 c. whole milk, divided
1 c. yellow cornmeal
1/2 c. freshly grated Parmesan cheese
Fresh tarragon leaves for garnish

To prepare turkey:
Heat olive oil hot in a 12-inch skillet over medium-high heat.
Sauté mushrooms, mince tarragon, pepper and 1/2 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.

To prepare polenta:
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 cups 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.

Recipe by American Dairy Association of New York