One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing
- 2 cups leftover cooked turkey meat
- 1 500g tube, pre-made polenta
- 2 tbsp olive oil
- 3 cups assorted mushrooms
- 1 cup cherry tomatoes
- 12 medium-sized basil leaves
- salt pepper, to taste
- 3 tbsp sundried tomato paste
- 2 tbsp Greek yogurt
- 1 tbsp water
Slice polenta into 3/4 inch rounds. Heat 1 tbsp olive oil in a skillet and sear polenta over medium heat until gently browned. Remove from the pan.
Heat 1 tbsp olive oil over medium heat. Sauté mushrooms until lightly browned, 6-8 minutes. Season with salt and pepper to taste. Remove from pan.
Add tomatoes to the skillet. Sear over high heat for 3-5 minutes
Lower heat. Add turkey and cook until gently warmed, add the mushrooms and mix until warm, 1-2 minutes.
For the dressing, mix together sundried tomato pesto, yogurt, and water using a fork.
To serve, plate each dish with 2-3 polenta cakes. Top with mushrooms, turkey, and tomatoes.
Drizzle with sundried tomato dressing and sprinkle with fresh basil.
TIP: This dish makes a fabulous lunch the next day. You can also replace the polenta with rice or pasta.
Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg