Polenta-Topped Turkey Patties

Candy canes.  Hot cocoa.  Fudge.  Things wrapped up with pretty bows.

These are December foods.  But sometimes you need something different.  Sometimes you need real food.

And really, I must say, it was good to be in the kitchen again.  I think I could get used to this.

Recipe inspired by Rachael Ray's Polenta-Topped Pork Patties with Green Beans,
Everyday with Rachael Ray, Dec. 2009

ingredients

• 3 tablespoons extra-virgin olive oil

• 1/2 onion, finely chopped

• Salt and pepper

• 2/3 cup instant polenta or quick cook corn meal

• 1/3 cup heavy cream

• 1/4 ounce fontina cheese, shredded

• 1 1/2 pounds ground turkey

• 1/3 cup chopped flat-leaf parsley

• side salad fixings, your choice

directions

1. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, season with salt and cook until softened, about 5 minutes. Transfer to a large bowl; reserve the skillet.
2. In a small saucepan, bring 2 1/3 cups water and 1/4 teaspoon salt to a boil. Whisk in the polenta, lower the heat to medium-low and whisk until thickened, about 5 minutes. Stir in the cream, remove from the heat, then stir in the cheese; season with salt and pepper and keep warm.
3. Preheat the broiler. Add the turkey and parsley to the onion; shape into four 4-inch-wide patties. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the patties and cook, turning once, until browned, 6 to 7 minutes. Spoon the polenta on top and broil until golden, about 5 minutes.

COST: $8.64   COST PER SERVING (4): $2.16

(cost includes salad)

Turkey-and-Onion Paprikash

It's late.  I'm tired.  You're tired.  Let's keep this short and sweet.

Turkey-and-Onion Paprikash.  It's like stroganoff, but turkey.  And paprika.  Try it.  It's gooood.  Very good.  And quite fun to say.

Goodnight!

Recipe adapted from Everyday Food, September 2012
PREP TIME: 25 minutes        TOTAL TIME: 25 minutes       YIELD: 4 servings

Ingredients

• 1 pound turkey cutlets, halved horizontally
• Salt and pepper
• 3 tablespoons unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 4 roma tomatoes, diced small
• 2 tablespoons paprika
• 3/4 cup chicken broth
• 1/2 cup sour cream
• Cooked egg noodles, for serving
• Dill, to sprinkle on top

Directions

1. Pat turkey dry with paper towels and season with salt and pepper.
2. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
4. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

Cook's Note

This recipe works well with chicken cutlets as well.

COST: $11.43   COST PER SERVING: $2.85

Served with a side of cooked kale, about $3.00 per plate