Mediterranean Turkey Pan with Creamy Rosemary Polenta

Turkey pan:

1. Cut the turkey breast fillet into strips approx. 4 cm long and 2 cm thick. Keep ready. Peel the onion, dice finely. Skin the garlic, finely chop. Wash and halve the cocktail tomatoes. Wash the zucchini, cut into approx. 1 cm cubes. Remove the skin from the peppers with the peeler, halve and core, remove the stem and cut into bite-sized pieces. Clean the spring onions and cut into pieces of the same size.
2. Heat 1 tablespoon of oil in a larger pan and sauté the onion and garlic until translucent. Add tomatoes and sauté briefly. Stir in tomato paste and pour in 100 ml of water. Bring everything to the boil, deglaze with both types of vinegar, season with pepper, salt and sugar, turn the heat down and simmer for about 5 – 8 minutes until it thickens.
3. In parallel in a second pan in 2 tablespoons of oil, brown the turkey strips briefly and hot on all sides and let them take on color. Season a little with pepper and salt. Even if they are not yet fully cooked inside, take them out of the pan immediately and keep them ready for a moment.
4. Lightly sauté the chopped vegetables in the searing fat of the meat and then add them to the tomato sauce together with the meat. Mix everything together well and let it steep for another 2 – 3 minutes at the lowest temperature. (This keeps the meat juicy inside, but is no longer raw. If necessary, cut a strip of meat to check the degree of cooking).

Polenta:

1. It is advisable to prepare the polenta at the same time as the tomato sauce so that it has time to swell. To do this, peel and finely chop the onion and garlic. Sauté in the butter in a large saucepan until translucent, deglaze with the stock and 100 ml milk and bring to the boil. Sprinkle in the polenta semolina while stirring, turn the heat down and simmer gently for 3 minutes. Stir again and again. Then switch off the stove and let the polenta soak on the cooling plate for approx. 10-15 minutes. Stir it from time to time, too.
2. When it has reached its consistency and is still hot, stir in the crème fraîche, grated Parmesan and rosemary and season with salt and pepper. If the polenta should still tighten and become too firm before serving, it can be stirred again until creamy with the remaining 100 ml of milk.
3. As a topping, this dish goes with grated Parmesan ………… and …… it is easily digestible even in high heat …..