Turkey involtini on leaf spinach with polenta slices and tomato sauce

Ingredients for 4 servings:

• 4 slice(s) of turkey breast, each approx. 140 g
• 4 slices of Parma ham
• 4 leaves of basil, or pesto
• 1 tsp mustard
• 1 tsp capers, possibly 2
• 4 tomatoes, dried
• 2 tbsp Parmesan, grated
• salt and pepper
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 dash of olive oil
• 1 sprig(s) of thyme
• 300 ml tomato(s), pureed or in pieces
• Polenta:
• 150 g corn semolina
• 500 ml vegetable stock
• 1 clove(s) garlic
• 1 pinch(s) of turmeric (turmeric)
• 50 g butter
• 50 g Parmesan, fresh
• 1 pinch(s) thyme, fresh
• 300 g spinach, fresh and cleaned
• medium-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the involtini: Flatten the turkey slices a little more if necessary. First, brush with mustard, season with salt and pepper, and arrange a slice of Parma ham on each slice. Then arrange basil and/or pesto, capers, tomatoes, and Parmesan cheese on top. Roll up and secure with a toothpick. Briefly fry in a pan with oil, cook in the oven at 160°C (convection oven) for about 10-12 minutes, and season the outside again at the end. For the tomato sauce: Peel and finely dice the onion. Brown it in a little oil. Crush the garlic and add the tomatoes and thyme. Season with salt, a pinch of sugar, and pepper, and reduce slightly. For the polenta: Briefly bring the stock, butter, thyme, the crushed garlic, and turmeric to a boil. Slowly add the cornmeal, stirring constantly until smooth. Add the grated Parmesan cheese, stir, and let it stand for a while. Then remove the thyme and garlic, spread the mixture into a buttered/oiled dish, and let it cool. Shortly before preparing the other ingredients, turn the mixture out of the dish, cut it into diamonds or rectangles, and fry them in a pan with a little oil, or reheat them. For the spinach: Dice the onion and fry it in a pan with a little butter. Add the crushed garlic clove and the spinach. Let it cook briefly over low heat until the spinach collapses. Season with salt, nutmeg, and pepper. To serve: Place the spinach in the center of a shallow plate, slice the involtini and place on top of the spinach, place the polenta slices on the sides, and drizzle with tomato sauce. Enjoy!