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 ...........