Rustic Italian Turkey Bake with Parmesan Polenta
Cooking: 40 minutes
This is an old dinner party favorite of mine from about a hundred years ago. It’s deceptively quick and simple, and the flavours are incredible.
Taking the best quality fresh ingredients and keeping flavours simple and traditional is often the key to a delicious meal.
I usually make this meal with chicken breast, but it works so beautifully with turkey, which give it a slightly more robust flavor and texture.
- 1 x 750g pack of Steggles turkey breast fillets
- 1 punnet cherry tomatoes, quartered
- 3 gourmet tomatoes cut into 8ths
- ½ Spanish onion, finely chopped
- Zest of one lemon
- ¼ cup kalamata olives, pitted and roughly chopped
- 2 tablespoons baby capers
- 2 handfuls basil, roughly torn
- 60ml olive oil
- 30ml balsamic vinegar
- Sea salt and cracked pepper
Ingredients: For parmesan polenta
- 1½ cups polenta
- 2 cups chicken stock
- 2 cups water
- ½ cup grated parmesan
Preheat oven to 180C.
- Add chopped fresh ingredients to a bowl, with oil and vinegar. Season and mix well to combine.
- Take turkey fillets and slice in half breadth ways to create four large thin fillets.
- Line a roasting pan with baking paper. Place half tomato mixture on the bottom of the tray.
- Lay the turkey fillets on top of the mixture before topping with remaining mixture.
- Pop the tray into the oven for 30 minutes, or until turkey is cooked through.
- Start polenta about 10-15 minutes before the turkey is ready.
- Add polenta and stock to a heavy based saucepan, and stir continuously. When it is thick and bubbling add one cup of hot water and continue stirring on a low heat.
- When it is thick again, add one more cup of hot water.. Add parmesan and season well.
- Serve a nice base of soft polenta on the bottom and turkey bake on top ensuring you get some of the delicious juices form the pan.
Recipe developed and prepared by Danielle Colley from one of Australia’s favourite food and family blogs, Keeping Up With The Holsbys.