INGREDIENTS

3 Tablespoons olive oil
1 pound assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
1 tablespoon fresh tarragon, minced
1/4 teaspoon black pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2 cups non-fat milk
1 cup yellow cornmeal
1/2 cup Parmesan cheese, freshly grated
Fresh tarragon leaves for garnish

INSTRUCTIONS

Serves: 4
Serving Size: 1/4 cup turkey per serving

1. In a 12-inch skillet over medium-high heat, in hot olive oil, sauté mushrooms, minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown, about 10 minutes.

2. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet.

3. Keep warm.

4. Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1-1/3 cups milk; gradually whisk in cornmeal until smooth.

5. In a 2-quart saucepan, heat remaining 2/3 cup milk and 2 cups water to boiling over high heat; whisk into cornmeal mixture.

6. Heat to boiling over medium-high heat, whisking. Reduce heat to low.

7. Cook while stirring, 5 minutes or until thick.

8. Stir in Parmesan cheese.

9. Serve polenta with turkey/mushroom mixture.

10. Garnish each plate with a sprig of fresh tarragon leaves.

Nutrition info:
Calories: 439.2 ; Fat: 18 g
Carbohydrates: 34 g ; Protein: 36.7 g