MUSH­ROOM AND TURKEY RIS­SOLES WITH PO­LENTA AND SALSA

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 55 mins Serves 4 200g but­ton mush­rooms 2 Tbsp ex­tra vir­gin olive oil, plus ex­tra, to shal­low-fry

500g turkey mince

4 cloves gar­lic, minced 1 bunch chives,

finely snipped 4 free-range egg yolks 2 cups panko bread­crumbs 2 tsp Tus­can seasoning 1 cup fine po­lenta

1.5L chicken stock

1 cup vin­tage

ched­dar, grated Sea-salt flakes and freshly ground black pep­per, to sea­son

2 ripe toma­toes,

de­seeded, diced 1 le­banese cu­cum­ber,

de­seeded, diced

1 red onion, diced

¼ cup pit­ted green

olives, diced

Gravy, to serve STEP 1 Put mush­rooms in a food pro­ces­sor and pulse un­til finely chopped. Heat oil in a large fry­ing pan over a medium heat. Add mush­rooms. Cook for 10 min­utes or un­til well soft­ened. Trans­fer to a sieve to drain then mix with mince, gar­lic, chives, yolks, crumbs and Tus­can seasoning in a large bowl. Knead un­til smooth. Form into 8 pat­ties. Set aside on a tray lined with bak­ing pa­per. STEP 2 Com­bine po­lenta and stock in a medium bowl set over a saucepan of sim­mer­ing wa­ter. Cook, stir­ring reg­u­larly, for 45 min­utes or un­til smooth and thick­ened. Fold in cheese and sea­son with salt. STEP 3 Mean­while, heat re­main­ing oil in a fry­ing pan over a medium-high heat. Cook pat­ties for 4 min­utes each side or un­til just firm. Mix toms, cu­cum­ber, onion and olives in a medium bowl. Sea­son. Serve ris­soles on po­lenta with gravy and salsa.

Mush­room and turkey ris­soles with po­lenta and salsa Fam­ily-fave ris­soles are given a healthy twist thanks to turkey mince and a vi­brant, fresh tomato salsa. Cheesy po­lenta will fill ’em up!

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