ITALIAN TURKEY WITH POLENTA
I found this recipe on dLife, and I couldn't find it's equivalent on this site. I like this recipe, it's very easy to make and tastes delish.
Provided by Vondeg
Categories Poultry
Time 25m
Yield 12 rounds, 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a medium skillet with cooking spray and heat at the medium-high setting until heated throughout.
- Place turkey and garlic in the skillet and brown the ingredients until turkey begins to crumble. Add tomatoes, seasoning and pepper and stir contents until they boil. Cover the pan and simmer at a reduced heat for ten minutes. Remove from stove and set aside.
- Preheat the broiler.
- Slice polenta into 12-rounds. Set on a coated baking sheet and broil for ten minutes on each side.
- Remove tray from oven and place an even amount of the turkey mixture on each piece of polenta.
- Top with Cheese.
- This is a great tasting recipe that is well seasoned and easy to make.
Nutrition Facts : Calories 531.7, Fat 6.5, SaturatedFat 1.8, Cholesterol 40.7, Sodium 416.8, Carbohydrate 94.9, Fiber 9.5, Sugar 4.8, Protein 26.7
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.
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