Turkey Broth and Parmesan Polenta with Blackened Sprouts, Smoked Ham and Crispy Stuffing
Ingredients: parsnips, brussel sprouts, cauliflower, smoked ham, turkey stock · 30 min cook time · 480kcal · $18.00
Ingredients
1pack parsnips, 12pieces brussel sprouts, 1head cauliflower, 200g smoked ham, 500ml turkey stock, 3tablespoons polenta, 50g parmesan cheese, 1handful stuffing, 1tablespoon olive oil, to taste salt and pepper, 30g butter
Instructions
1. Stick the oven on 200 degrees, grab the cauliflower and cut it into slightly smaller florets so it cooks quicker.
2. Place florets into a baking tray with olive oil, salt, and pepper, then roast in the oven.
3. Grab some turkey stock, put it into a pan, and start to heat it up.
4. Half a dozen or so brussel sprouts and place them into a roasting tray with olive oil, salt, and pepper, then roast in the oven.
5. Whisk two or three tablespoons of polenta into the boiling turkey stock. Turn heat down and whisk every few seconds.
6. In a dry pan, toast off or fry a handful of stuffing to use as a textural crunch at the end.
7. Grate generous amounts of parmesan cheese into the polenta and stir until creamy.
8. Plate up with a generous ladle of polenta, pile the sprout and ham mixture in the middle, and top with toasted stuffing.
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