Turkey Involtini on Spinach Leaves with Polenta Slices and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices turkey breast, a approx. 10 g
- 4 slices Parma ham
- 4 basil leaves, or pesto
- 1 teaspoon mustard
- 1 teaspoon capers, possibly 2
- 4 tomato (s), dried
- 2 tablespoon parmesan, grated
- salt and pepper
For the sauce:
- 1 medium onion (s)
- 1 clove garlic
- 1 dash olive oil
- 1 sprig thyme
- 300 ml tomato (s), strained or in pieces
- Polenta :
- 150 g corn rits
- 500 ml vegetable stock
- 1 clove garlic
- 1 pinch (s) turmeric, (turmeric)
- 50 g butter
- 50 g parmesan, fresh
- 1 pinch (s) thyme, fresh
For the vegetables:
- 300 g spinach, fresh and cleaned
- medium onion (s)
- 1 clove garlic
- 1 tablespoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the involtini:
- If necessary, coat the turkey meat slices a little. First brush with mustard, season with salt and pepper and spread a slice of Parma ham on each. Now spread the basil and / or pesto, capers, tomatoes and parmesan on top. Roll up and secure with a toothpick. Fry briefly in a pan with oil, cook in the oven at 160 ° C for about 10-12 minutes and only season again from the outside at the end.
- For the tomato sauce: peel the onion and cut into fine cubes. Let these take color in a little oil. Squeeze the garlic and add the tomatoes and thyme. Season with salt, a pinch of sugar and pepper and reduce a little.
- For the polenta:
- Briefly bring the stock, butter, thyme, the pressed garlic and turmeric to the boil. Slowly add the corn grits while stirring until a creamy mixture is formed. Add the grated Parmesan, stir in and let it steep a little. Then remove the thyme and garlic, spread the mixture in a buttered / oiled dish and let it cool. Shortly before completing the other recipe ingredients, turn the mixture out of the mold, cut into rhombuses or rectangles and fry or reheat them in a pan with some oil.
- For the spinach:
- Cut the onion into cubes and sauté in a pan with a little butter. Add the pressed garlic clove and the spinach. Cook briefly over low heat until the spinach collapses. Season with salt, nutmeg and pepper.
- Serving:
- Place the spinach in the center of a flat plate, cut open the involtini and place on top of the spinach, place the polenta slices on the side and top with the tomato sauce. Good Appetite!
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