Sliced ​​turkey with Balsamic Vinegar, Mediterranean

5 from 7 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 400 g Turkey breast fillet
  • 100 g Shallots
  • 1 size Clove of garlic
  • 4 Sage leaves
  • 1 branch Rosemary
  • Flour
  • 7 tbsp Balsamic vinegar from Modena
  • 7 tbsp Extra virgin olive oil
  • Salt, pepper, a pinch of sugar

Creamy polenta:

  • 300 ml Whole milk
  • 300 ml Water
  • 1 size Clove of garlic
  • 1 Bay leaf
  • 70 g Polenta semolina
  • Pepper salt
  • 40 g Grated Parmesan
  • 2 tbsp Olive oil
  • 10 Piece Black olives, pickled, pitted


  • I got the basic idea of ​​this recipe from a cookbook by Italian housewives, and I was fascinated by it ... But I modified it a little to my taste. It can be prepared super quickly and is - in a larger portion - a delicious, Mediterranean, wholesome and quick family dish.

Preparation of meat and polenta:

  • Skin shallots, cut in half and cut halves into slices. Skin the garlic, cut into slices and roughly chop. Strip the rosemary needles from the branch and coarsely chop them together with the sage leaves. Cut the meat into approx. 3 - 3.5 cm cubes, place in a bowl and sprinkle with enough flour that you can shake it around it completely. Hold ready.
  • Have everything weighed ready for the polenta. Peel the garlic and cut in half crosswise once. Grate the Parmesan, cut the olives into rings.


  • Start with the polenta by adding the milk, water, garlic and bay leaf to a saucepan and bring to the boil. Stir in the polenta semolina, let it simmer for 1 min., Season, then turn the heat down to the lowest level and let the polenta swell for approx. 15 - 20 min. With the pan open. Stir it again and again.
  • After 2/3 of the cooking time of the polenta, fry the shallots and garlic in the olive oil in a large pan over medium heat for 1 minute until translucent. Sprinkle in the chopped herbs, turn up the heat and add the floured meat cubes. Sear them hot all around for 3 - 4 minutes, turning several times, until raw meat is no longer visible and they are slightly colored. Pepper, salt and refine with a little sugar. Then deglaze with the balsamic vinegar, turn the meat thoroughly in it, turn off the heat and let it soak for only 2 minutes. Then cut open a cube and test whether it is no longer raw inside. Otherwise, extend the pull-through by 1 - 2 minutes. Since turkey meat dries very quickly, you have to juggle a little heat and time when cooking.
  • While the meat is permeating, stir in olive oil and 30 g Parmesan into the finished polenta, fold in the olives, then season again and season if necessary.
  • When serving, sprinkle the rest of the Parmesan over everything and ............ just enjoy ...; -) ... Buon Appetito ...........
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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