Balsamic-glazed turkey with polenta and radicchio

Ingredients

For 1 serving

• Turkey breast150 g
• Balsamic vinegar20 ml
• Honey5 g
• Rosemaryto taste
• Polenta (cornmeal)55 g
• Radicchio150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: November – February

Method

1. Bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides. Keep it warm, covered.
2. Meanwhile wash the radicchio and cut it into wedges, keeping the base attached; brush with half the oil and salt it. Heat a griddle pan over medium-high heat and grill the wedges for 3 minutes per side, until wilted and marked.
3. Season the turkey breast slices with salt and pepper. Heat the remaining oil with the rosemary in a frying pan over medium-high heat and brown the meat for 3 minutes per side, until golden.
4. Mix the balsamic vinegar with the honey, pour it into the pan and cook for 1–2 minutes, turning the slices, until it reduces to a glossy glaze that coats the meat.
5. Serve the turkey on the polenta with the radicchio, spooning over the glaze left in the pan.