Turkey involtini to lemon thyme polenta
easy
35 mins
35 mins
Ingredients
- 4 Turkey escalope (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS pesto alla genovese
- 4 discs Parma ham
- 4 TABLESPOONS Olive oil
- 1/4 l Vegetable broth
- 500 ml Milk
- 1 TABLESPOON Butter
- 7-10 Tbsp Salt
- 200 g Corn semolina (polenta)
- 6 Stem(s) Thyme
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Lemon juice
- 500 g Tomatoes
- 2 TABLESPOONS Wine vinegar
- 1 pinch Sugar
- 2 Spring onions
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Smooth 1 tablespoon of pesto on each cutlet and place 1 slice of ham on each cutlet. Roll into roulades and pin with wooden skewers.
- 2
Heat 2 tablespoons of oil in a frying pan and fry the rolls for about 5 minutes, turning them over. Pour in the stock and braise in the closed pan for another 10 minutes. Meanwhile, bring the polenta milk and 500 ml water to the boil.
- 3
Add butter and about 1 teaspoon salt. Stir in semolina. Continue stirring over a low heat for about 5 minutes. Cook for another 15 minutes on a switched off hotplate. Wash the thyme, shake dry, pluck the leaves from the stalks.
- 4
Season polenta with nutmeg, thyme and lemon juice. For the salad, wash and clean the tomatoes and dice them roughly. Season with vinegar, sugar, salt and pepper. Fold in 2 tablespoons of oil. Clean and wash spring onions and cut into thin rings.
- 5
Add spring onions and vinaigrette to the tomatoes and fold in. Cut the roulades into slices. Arrange roulades, polenta and tomato salad on plates.
Nutrition Facts
620 kcal
44 g
27 g
48 g
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