Roast turkey with mushroom chili polenta

Preparation

1. 1

   The first step is to briefly fry the mushrooms in oil and add salt. Then bring the water, milk, butter, chili powder to boil and stir in the polenta.

2. 2

   Now add the parmesan and mushrooms and stir in the egg yolks. Season with nutmeg and salt. Pour the mixture into a baking tray lined with baking paper and bake at 170°C for 30 minutes.

3. 3

   Salt the meat and brown it on all sides. Then fry the onion, root vegetables and tomato paste. Next, season with cloves, salt, allspice, bay leaf, cinnamon and pepper.

   Hint:

   It works best in a casserole dish.

4. 4

   Now deglaze the vegetables with the red wine and let them simmer. As soon as the red wine has boiled down, place the roast on the vegetables.

5. 5

   Pour the soup into the pot and let it cook, covered, in the oven at 140°C for about two hours. Turn the roast every now and then.

6. 6

   As soon as the roast is tender, remove it from the pot and set aside, covered with aluminium foil. Then strain the vegetables with the broth trough a sieve and strain. Season the sauce and thicken with cornflour.

7. 7

   Finally, cut the roast and the polenta and serve together with the sauce.