Polenta casserole 'South Haven'

Ingredients for 4 servings:

• 500 g turkey schnitzel
• 4 slice(s) ham, raw
• 3 tbsp Dijon mustard
• Rosemary, fresh, as desired
• salt and pepper
• 3 peaches, peeled and cut into small pieces
• 250 g cocktail tomatoes, quartered
• 1 liter chicken broth
• 160 g polenta, fine to medium grain
• salt and pepper
• 30 g butter
• 50 g Parmesan, freshly grated
• 1 onion(s), finely diced
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp flour
• salt and pepper
• 150 ml vegetable broth, strong
• 200 milk, 3.5%
• 3 tbsp vodka, gin or dry vermouth
• 100 g cheese, grated as desired, for gratin

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Casserole with turkey, peaches, tomatoes and a spicy sauce

First, we prepare the turkey schnitzels. We place them side by side, season them with salt and pepper, spread them with mustard, sprinkle them with fresh rosemary sprigs, and cover the whole thing with a slice of ham. Next, we layer the schnitzels on top of each other and wrap them in cling film. The meat then needs to be frozen for about 1-2 hours. After that, we can cut it into wafer-thin slices and fry them until crispy. In the meantime, we can prepare the polenta as usual. Bring the chicken stock to a boil and slowly add the polenta, stirring constantly. Simmer gently for about 15 minutes, stirring frequently. Season the polenta with salt and pepper. Finally, stir in the butter and Parmesan cheese. Now we prepare the tomatoes and peaches. We peel the peaches and quarter the tomatoes. Note: Peach peeling is very easy if you make a cross-shaped cut at the base of the stem with a knife, scald the fruit in boiling water for about 20 to 30 seconds, and then refresh it with cold water. Next, prepare the sauce by sautéing a finely diced onion in 1 tablespoon of olive oil and dusting it with 1 tablespoon of flour. Add 2 tablespoons of tomato paste and deglaze the pan with 150 ml of strong vegetable stock and about 200 ml of milk, stirring constantly. Season with salt and pepper, and if you like, you can add a little alcohol to the sauce. 3 tablespoons of vodka, gin, or Noilly Prat are enough to give it a special kick. Now it’s time to layer the casserole: First, pour the polenta into a suitably sized casserole dish and smooth it down. Then add the seared meat and scatter the tomatoes and peaches evenly over it. Then pour the sauce evenly over the casserole and sprinkle the grated cheese on top. The casserole is baked in a preheated oven at 200°C for about 15-20 minutes until golden brown and is ready to serve. There’s an interesting, illustrated thread about this casserole in the forum at http://www.chefkoch.de/forum/2,32,537321/Polenta-Auflauf-South-Haven.html.