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Polenta with Turkey & Mushroom Sauce

Polenta with Turkey & Mushroom Sauce (Prepared)


10 mins

Cook Time

30 mins




1-1/2 tablespoons olive oil
1 pound assorted fresh mushrooms (shiitake, crimini, button mushrooms), sliced
1 tablespoon fresh tarragon, minced
1/2 teaspoon black pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2 cups skim milk
1 cup yellow cornmeal
1/2 cup Parmesan cheese, grated
Fresh tarragon leaves for garnish


Step 1

In a 12-inch skillet over medium-high heat, in hot olive oil, sauté mushrooms, minced tarragon, pepper and 1/2 teaspoon of salt until mushrooms are golden brown, about 10 minutes.

Step 2

Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm.

Step 3

Meanwhile, in a 3 quart saucepan, place 1/2 tsp salt and 1-1/3 cups milk; gradually whisk in cornmeal until smooth.

Step 4

In a 2-quart saucepan, heat remaining 2/3 cup milk and 2 cups water to boiling over high heat; whisk into cornmeal mixture. Heat to boiling, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until thick. Stir in Parmesan cheese.

Step 5

Serve polenta topped with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves.

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