Braised turkey leg with vegetables and polenta

Ingredients

For 1 serving

• Turkey legs180 g
• Carrots80 g
• Celery50 g
• Onion50 g
• Tomato paste10 g
• Chicken broth250 ml
• Polenta (cornmeal)55 g
• White wine60 ml
• Bay leavesto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Peel the carrots, wash the celery, peel the onion and chop them all finely together. Season the turkey thigh with salt and pepper.
2. Heat the oil in a heavy-based casserole over medium-high heat and brown the thigh for 6–8 minutes, turning it, until golden on all sides; add the chopped vegetables, lower to medium heat and cook for 5 minutes, until soft.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then stir in the tomato paste, the bay leaf and the chicken stock. Cover and cook over low heat for 70 minutes, turning the meat now and then, until it comes away easily from the bone; add a splash of water if the liquid dries out.
4. 15 minutes before the end, bring about four times the polenta's weight in water to the boil in a small pan, salt it and pour in the polenta in a thin stream, whisking to avoid lumps; cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides.
5. Lift the thigh out of the pan, discard the skin and bone and shred the meat with two forks; remove the bay leaf.
6. Spoon the polenta onto the plate and top with the meat, the vegetables and the cooking juices.