Ingredients for 4 persons
For the puree:
1 kg sweet potatoes, peeled and cut into cubes
1 small onion, finely diced
For the polenta:
400 ml water
400 ml sheep’s milk
200 g polenta, coarse
50 g sage
Waldviertler smoked cheese, grated, about 10 g
800 g turkey fillet
Gently sweat onion and sweet potato cubes in butter and cook, covered, until soft. Put a few cubes aside for decoration and, before serving, sauté over high heat until golden brown. Purée the remaining sweet potato cubes and set aside.
Place water and milk in a saucepan, add chopped sage and slowly pour in polenta, stirring constantly with a whisk to prevent lumps. Bring to a boil, then reduce heat to a simmer and cook until thickened (follow the instructions on the packet; this will take about 15 to 25 minutes). Stir often to prevent the polenta from sticking to the bottom of the pan. Then add the sweet potato puree.
Season to taste (spicy or mild) and stir in half (5 g) of the grated Waldviertler smoked cheese.
Season turkey fillet with salt and pepper and cook in a skillet until done.
Before serving, sprinkle polenta and meat with the remaining 5 g of the grated Waldviertler smoked cheese.
Preparation time: approx. 45 min.
Level of difficulty: easy