Turkey morsels with mushrooms and polenta

Ingredients

For 1 serving

• Turkey breast150 g
• Button mushrooms150 g
• Porcini mushrooms50 g
• Garlic1 clove
• Parsleyto taste
• White wine30 ml
• Polenta (cornmeal)60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: September – November

Method

1. Bring the water for the polenta to the boil. Meanwhile clean the button mushrooms and porcini by trimming the earthy stem ends and wiping them with damp kitchen paper; slice them. Cut the turkey breast into roughly 2 cm cubes.
2. Salt the water once boiling and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until thick and creamy. Keep it covered.
3. Meanwhile heat half the oil in a frying pan over medium-high heat with the crushed garlic clove and sauté the mushrooms for 6 minutes, until their liquid has evaporated and they are golden; salt them and move them to a plate.
4. In the same pan heat the remaining oil over high heat and brown the turkey for 3–4 minutes, until golden on all sides.
5. Pour in the white wine and let it bubble for a minute, then return the mushrooms, season with salt and pepper and cook for 5 minutes over medium heat, until the turkey is cooked and the juices have reduced; discard the garlic.
6. Spoon the polenta onto the plate, top with the turkey and its sauce and finish with chopped parsley.