ITALIAN-STYLE TURKEY WITH POLENTA
This recipe is very easy to prepare, and is made even easier when it simmers in a slow cooker. The turkey comes out tender and the veggies add a mix of color and heartiness.-Gilda Lester, Milsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes., Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm., Preheat oven to 425°. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased baking sheet. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.
Nutrition Facts : Calories 622 calories, Fat 16g fat (4g saturated fat), Cholesterol 324mg cholesterol, Sodium 1085mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 83g protein.
ITALIAN PORK CHILI WITH POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.
TURKEY BOLOGNESE POLENTA NESTS
This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
TURKEY POLENTA
This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal.
Provided by mary winecoff
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt the butter over medium heat. Stir in the onion, chilies, and corn. Cook, stirring occasionally, until onions are softened, about 10 minutes. Remove from heat.
- Add the broth, polenta and turkey. Stir well, Bring to a boil over medium heat. Cook, stirring constantly 8 to 10 minutes. Stir in the cheese until melted. Serve hot.
Nutrition Facts : Calories 482, Fat 18.2, SaturatedFat 9.3, Cholesterol 77.2, Sodium 1014.5, Carbohydrate 48.1, Fiber 4.8, Sugar 2.6, Protein 32.7
SOFT POLENTA
This is the "traditional method" based on a recipe by Michele Anna Jordan from her book, Polenta. She says, "This is the classic and most common technique for cooking polenta, and the one that should be used for larger quantities. The amounts can easily be increased to make larger quantities for a crowd." This recipe can also be used as the first step in making firm polenta.
Provided by mersaydees
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by.
- Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex.
- Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil.
- As the polenta thickens, replace the whisk with a long-handled wooden spoon.
- Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot.
- Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot.
- Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type.
- During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese.
- Remove from heat.
- If serving immediately, pour onto a large platter or into a bowl or individual dishes.
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- Coat a medium skillet with cooking spray. Place over medium-high heat until hot. Add turkey and garlic, and cook over medium heat until turkey is browned, stirring until turkey crumbles. Stir in tomatoes, Italian seasoning, and pepper. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Set aside.
- Slice polenta into 12 rounds. Place on a baking sheet coated with cooking spray. Broil 10 minutes on each side or until lightly browned. To serve, top polenta with turkey mixture; sprinkle with cheese.
- Tip: Polenta is a cornmeal product similar to yellow grits. Precooked polenta comes in a package that looks like a tube of sausage and is usually found in the produce section of the grocery store.
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