Recipe: Polenta with Turkey and Mushrooms

Polenta with Turkey and Mushrooms
Source: Dallas News
Serves 4

3 Tbsp olive oil
1 lb. assorted fresh mushrooms, cleaned and sliced
1 Tbsp fresh tarragon, minced
1/4 tsp black pepper
1 tsp salt, divided
2 cup cooked turkey, cubed
2 cup whole milk
1 cup yellow cornmeal
1/2 cup 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 1/2 tsp 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 tsp salt and 1 1/3 cups milk; gradually whisk in cornmeal until smooth.

In 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.