Polenta with turkey and wild mushroom sauce


  • 1 tablespoon (20 g) butter
  • 1 tablespoon extra virgin olive oil
  • 125 g French shallots or onion, finely chopped
  • 1 clove garlic, crushed (optional)
  • 300 g chestnut mushrooms, sliced
  • 175 g mixed wild mushrooms, pulled into pieces or sliced
  • 3 tablespoons dry sherry
  • 1 tablespoon tomato paste
  • 200 g cooked turkey meat, without skin, cut into chunks
  • 4 tablespoons creamsalt and pepper
  • sprigs of fresh flat–leaf parsley to serve
  • 1 litre chicken stock, preferably homemade, or vegetable stock
  • 1⅓ cups (200 g) instant polenta
  • 2 tablespoons finely chopped fresh flat–leaf parsley


  1. Heat the butter and oil in a large frying pan, add the shallots or onion and garlic, and cook over a moderate heat for 2 minutes or until softened but not brown.
  2. Add all the mushrooms to the pan and cook, stirring frequently, for 3–4 minutes or until just starting to soften and the juices are beginning to run.
  3. Add the sherry, tomato paste and chunks of turkey, and stir to mix well.
  4. Reduce the heat to low and leave to heat through.
  5. Meanwhile, prepare the polenta.
  6. Bring the stock to the boil in a saucepan, then gradually pour in the polenta, stirring constantly.
  7. When all the polenta has been added, stir in the parsley.
  8. Reduce the heat to moderate and cook for 2 minutes, stirring, until the polenta is thick.
  9. Season to taste.
  10. Add the cream to the turkey and mushroom sauce and stir to mix, then remove from the heat.
  11. Taste and add seasoning, if required.
  12. Spoon the polenta to one side of 4 warmed plates and serve the sauce alongside.
  13. Garnish with parsley sprigs.

Serves 4
Preparation: 10 minutes
Cooking: about 15 minutes

Source: Perfect Poultry
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