Serve as either your main dish or as an appetizer
1. In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms, minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown, about 10 minutes.
2. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm.
3. Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1-1/3 cups milk; gradually whisk in cornmeal until smooth. 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 over medium-high heat, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until thick. Stir in Parmesan cheese.
4. Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves.
5. Makes 8 appetizers or 4 main dish servings.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 | ||
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Calories: 250 | ||
Calories from Fat: 89 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 67.5mg | 21 % | |
Sodium 145.6mg | 5 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 17.6g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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