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Ingredients
- Ingredients
- 1 2/3 cups flour
- 1 cup of polenta medium ground
- 2 teaspoon of sugar (optative)
- 1 3/4 teaspoon baking powder
- 2 teaspoon of salt
- 3/4 cup of double cream
- 6 tablespoon of butter
- 1 cup fresh or freeze corn kernels
- 1/2 cup slices green onions
- 2 cups green beans cut in piece
- 2 tablespoon corn oil
- 1 green bell pepper
- chopped
- 1 red bells peer chopped
- 1 cup whole milk
- 1 1/2 cups low sodium chicken broth
- 700 grs. turkey breast grinded or cut in pieces
Details
Servings 8
Adapted from canelakitchen.blogspot.com
Preparation
Step 1
Method (8 servings)
Preheat the oven at 200°c.
Line a baking sheet with a parchment.
Whisk 1 1/3 cups flour, polenta,sugar, baking powder and 1/2 teaspoon salt
together in a large bowl.
Cut 4 tablespoon of butter into small pieces and blen into dry ingredients with a pastry blender
until mixture resembles a coarse meal.
Gently stir the heavy cream un til just combined.(if is neede add some water)
Drop 1/4 cupful batter 2 inches apart onto the prepared baking sheet.
Brush the tops with 1 tablespoon melted butter and bake until pale blond about 12 minutes.
Set aside.
Reduce oven temperature to 180° C .
Heat a large saucepan to medium heat. Add the grind turkey, corn oil. and add the grean beans, green onions and corn and peppers until the vegetables are tender and is cook..
In a medium skillet over medium heat melt 2 tablespoon of butter- Add the remaining 1/3 cup flour and cook, while stirring for 1 minute.
Whisk in broth, milk and 1 1/2 teaspoon of salt.
Bring to a simmer while whisking and cook until smooth and thickned. Pour mixture over the vetables and turkey and stir to combine.
Pour filling in a casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 to 35 minutes.
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