Involtini with Polenta Valleys in Tomato and Mushroom Sauce

Wash the turkey meat, dry it. Wash and dry the herbs. Lay out the four turkey schnitzel, season with salt and pepper and top with Parma ham. Roll the washed sage and cut into fine strips and sprinkle the strips over the Parma ham. Now roll the meat into a roulade (involtini). Peel the onion and cut into fine rings. Now heat some olive oil in the pan and fry the involtini in it. In the meantime, clean the mushrooms and quarter them, then add them to the pan with the onions, fry everything nicely. Now wash the tomatoes and cut them into small pieces. I cut off 3 slightly thicker slices to put them on the meat later, I cut the rest into rough cubes, which I now add to the pan. When everything is nicely seared, deglaze with a strong sip of white wine and let it simmer a little. Take out the involtini and add some cream and the chopped herbs to the sauce, season with salt and pepper as needed. Put the involtini in a baking dish and add the sauce. Cover the whole thing with the three tomato slices and alternately place the basil leaves and the thyme on top. Cover with aluminum foil and put in the preheated oven at 150 ° for about 30 minutes. About five minutes before the end of the day, remove the aluminum foil and let it brown. Now it's time for the polenta! Bring 1 liter of water with a teaspoon of salt to a boil. Add 250 g of polenta, stirring constantly. Now put the hotplate very small, bring to the boil and now pull down, stir vigorously, now let the polenta steep in a hot pot for 10 minutes. If you like, you can now add some grated cheese. I prefer fresh Parmesan cheese. But everyone can do that according to their taste. Season again to taste, now spread the polenta on a piece of baking paper about 2 cm thick and let it cool down. Then cut out the polenta with a cookie mold and fry it on both sides in a hot pan with a little olive oil. Arrange everything nicely on a plate and enjoy. And if you are wondering what one or the other herb is doing in it, you should try it out for yourself! 😉 Buon appetito!