Roast With Polenta Web

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Roast turkey with mushroom chili polenta

120140 Min

Cosy family celebrations without delicious food? It's impossible! The potpurri of spices from Kotányi gives the turkey roast its incomparably good aroma. The icing on the cake is the mushroom-chili-polenta, which makes quite a difference: extraordinary and yet very easy to prepare.

Ingredients 4 Portions


  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.


    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.

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