Turkey Rolls on Polenta

With tomato and spring onion salad

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Ingredients

4	turkey escalopes
4 tbsp	basil pesto
4 slice(s)	smoked ham
300 ml	milk
200 g	polenta
6 sprig(s)	thyme, chopped
1 tbsp	lemon juice
500 g	tomatoes, diced
2	spring onions, sliced
	salt and freshly ground black pepper
4 tbsp	olive oil
250 ml	vegetable stock
1 tbsp	butter
2 tbsp	wine vinegar
	sugar and nutmeg

Method

Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Spread the turkey escalopes with pesto and sprinkle with salt and pepper. Cover each escalope with one slice of ham. Roll up and thightly fasten with toothpicks or kitchen string.

Heat 2 tablespoons of oil and fry the rolls until golden all around. Pour in the stock and cook over low heat for 10 minutes.

In a saucepan bring the milk to a boil Add the butter and a pinch of salt. Stir in the polenta. Cook for 5 minutes over low heat, stirring constantly. Switch off the heat and allow to soak for 15 minutes. Season to taste with salt, thyme, lemon juice and nutmeg.

In a bowl, mix together the tomatoes, spring onions, the remaining oil and the vinegar. Season with salt, pepper and sugar.

Serve the turkey rolls with the polenta and the tomato salad.