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http://scalewars.com/r34
Turkey and Porcini Meatballs with Rosemary and Polenta
Servings: 2   |   Prep Time: 45 minutes

Ingredients
1 ounce dried porcini mushrooms
1 pound ground dark meat turkey
1/2 egg, beaten
2 tablespoons milk
1/4 cup breadcrumbs
1 1/4 cups finely grated Pecorino Romano, divided
1 tablespoons chopped fresh rosemary leaves, plus 1 whole stem fresh rosemary
4 tablespoons chopped flat leaf parsley, divided
3 medium cloves garlic, finely chopped (about 1 tablespoon)
1 tablespoon olive oil
2 cups marinara sauce
1 cup dry polenta

Directions
1. In a small bowl, soak the porcini mushrooms in 1 cup of recently boiled water for 15 minutes. Once the mushrooms are reconstituted, finely chop and reserve the soaking water. Adjust oven rack to 6 inches below broiler element and preheat broiler to high.
2. In a large bowl, gently mix together half of the chopped porcini mushrooms, turkey, egg, milk, breadcrumbs, 1/4 cup Pecorino Romano, 1 tablespoon rosemary, 2 tablespoons parsley, garlic, and olive oil until just combined. Roll the mixture into 12 equal-sized balls, and place on a parchment-lined rimmed baking sheet. Broil for 10 minutes.
3. Meanwhile, place the remaining mushrooms and their liquid, rosemary stem, remaining parsley, and marinara sauce in a medium skillet over low heat. Place the broiled meatballs directly in the sauce, and simmer over medium-low heat until the meatballs are cooked through and the sauce has visibly reduced to the consistency of a thick rag , 10 to 15 minutes.
4. Meanwhile, bring 5 cups of water to a boil over high heat. Whisk in polenta in a thin steady stream and cook, stirring constantly until creamy and hydrated. Whisk in 1 cup of Pecorino Romano and season to taste with salt. Serve polenta with meatballs and sauce.


Source: http://www.frenchrevolutionfood.com/

Recipe Comments

Pluto
Nov 12th 2013
Oh boy! This dish has me salivating! If you haven't made polenta before it's SUPER easy, especially if you use the instant variety.
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