Polenta with turkey and pepper stew

Ingredients

For 1 serving

• Corn flour55 g
• Turkey breast150 g
• Bell peppers1
• Onion40 g
• Chopped tomatoes100 g
• Extra virgin olive oil10 g
• Rosemary2 g
• White wine50 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: July – October

Method

1. In a heavy-based pan, bring water weighing about four times the cornmeal to the boil, add salt and pour in the cornmeal in a stream, whisking. Cook for 40 minutes over low heat, stirring often, until the polenta is thick and comes away from the sides.
2. Meanwhile cut the turkey breast into cubes of about 2.5 cm; slice the onion; deseed the peppers and cut them into strips.
3. Heat the olive oil in a pan over medium-high heat with the rosemary and brown the turkey for 5 minutes, until golden on all sides; salt it.
4. Add the onion and peppers and cook for 5 minutes, until they start to soften. Pour in the white wine and let it bubble away until you can no longer smell the alcohol.
5. Add the tomato pulp, cover and cook for 25 minutes over low heat, until the turkey is tender and the sauce thick; season with salt and black pepper.
6. Serve the soft polenta with the stew and its sauce.