Turkey stew with peas and carrots on polenta

Ingredients

For 1 serving

• Turkey legs150 g
• Peas120 g
• Carrots100 g
• Onion40 g
• Tomato passata100 g
• Polenta (cornmeal)50 g
• Extra virgin olive oil8 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: April – June

Method

1. Peel and chop the onion; cut the turkey thighs into cubes of about 3 cm, removing skin and sinew; peel the carrots and slice them into rounds about half a centimetre thick.
2. Heat the oil in a casserole over medium heat and soften the onion for 3–4 minutes, until translucent; turn up the heat, add the turkey and brown for 5 minutes, until golden.
3. Deglaze with the white wine and let it bubble for 1–2 minutes; add the carrots, the tomato passata and a ladleful of water, season with salt and pepper, cover and cook over low heat for 25 minutes.
4. Add the peas and cook for another 10 minutes, until tender and the sauce is thick.
5. Meanwhile bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat for 10 minutes, stirring, until it pulls away from the sides.
6. Spoon the polenta onto the plate and serve the stew on top.