This creamy polenta pairs perfectly with our Turkey Osso Buco as it soaks up all the dishes delicious juices.
1 cup instant polenta
4 cups turkey or chicken stock
½ cup grated parmesan
freshly ground pepper
1. Bring chicken stock to boil in a heavy saucepan. Reduce heat to medium and slowly whisk in polenta. Stirring constantly, cook for 2-3 minutes until polenta is smooth and creamy.
2. Remove from heat. Stir in parmesan, drizzle with olive oil and season with salt & pepper.
With just a few aromatics and spices, this recipe enhances the flavor of the beet greens' without overwhelming them. Cooking them with a little bit of water, as instructed here, leaves them perfectly soft.