A bowl of creamy polenta mixed with kale, then topped with turkey and pine nut-stuffed meatballs? We don’t think dinner gets much tastier!
Total time: 30 minutes
¾ pound ground turkey
¾ yellow onion, finely diced
½ cup Swiss chard, finely chopped
¼ cup pine nuts, toasted
¼ cup raisins, chopped
¼ cup Panko breadcrumbs
¼ ground cumin
1 egg yolk
4 cups chicken stock
1 bunch kale, leaves removed from stems and torn into bite-sized pieces
4 mushroom caps
1 cup cornmeal
8 ounces Gruyère cheese, shredded
1. Make Meatballs
In a dry pan over medium low heat, toast the pine nuts until golden brown, about five minutes. In a large bowl, combine the turkey, onion, chard, pine nuts, raisins, bread crumbs, cumin and 1 teaspoon salt. Add in the egg yolk and, using your hands, combine all the ingredients. Using your hands, roll into 1- to 1½-inch balls, placing them on a plate as you go. Once all the meatballs have been formed, heat a sauté pan over medium heat and add a thin layer of olive oil. When the oil is hot, add half of the meatballs. Brown the meatballs on all sides, turning them as they cook, about 15 minutes. The meatballs are done when they are slightly firm to the touch and golden on all sides. Remove them from the pan and let them rest. Meanwhile, add a little bit more olive oil and repeat with the remaining meatballs.
2. Prepare Kale and Polenta
Preheat your broiler to high for the mushrooms. Meanwhile, in a medium sauce pan, bring chicken base (mixed with water) to a boil. Once the stock comes to a boil, add the cornmeal in a slow stream, whisking constantly. Cook for 10-15 minutes, until thick and creamy. Remove from heat and add cheese. In a sauté pan, heat olive oil over medium-high heat. Add the kale and gently sauté until it begins to turn bright green. Season with salt and pepper and add ¼ cup water. Turn heat to medium-low and let it cook until tender, stirring often, about 10 minutes.
3. Cook the Mushrooms
While the kale and polenta cook, lay mushrooms, cap-side down, on broiler tray. Brush with oil and season lightly with salt and pepper. Broil for 5 minutes, then turn broiler to low and broil 5-8 minutes longer, until tender and juicy. Let the caps rest until cool enough to touch, and then cut each cap into bite-sized pieces. To serve, place about ¾ cup polenta in each of the bowls. Top each with greens, 2 chopped mushroom caps and serve alongside meatballs.
Chef Elana’s Sweet Dreams: Nachos You’ll LoveDecember 2nd, 2016
A Must-Try for Fall: Apple Grilled Cheese SandwichNovember 29th, 2016
Did You Say Pretzel-Crusted Fish? Yes, Please.November 28th, 2016
This Frittata and Biscuit Duo Is Calling Your NameNovember 23rd, 2016
The Thanksgiving Leftovers Idea You Need in Your LifeNovember 23rd, 2016