Ingredients
- 2 Villari Smoked Turkey Drumsticks
- 1 cup polenta (cornmeal)
- 4 cups chicken broth
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
- 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
- Olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Directions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring occasionally, until tender and slightly caramelized.
- Prepare the Polenta: In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 15-20 minutes, until thickened and creamy. Stir in butter and Parmesan cheese. Season with salt and pepper.
- Heat the Smoked Turkey Drumsticks: While the vegetables and polenta are cooking, reheat the smoked turkey drumsticks. You can either place them in a preheated oven at 350°F (175°C) for 15-20 minutes or warm them on a grill or smoker. Once complete, shred the meat off of the bone.
- Assemble the Dish: Serve the creamy polenta on plates, top with roasted vegetables, and place the warm smoked turkey drumstick meat on top.
- Garnish and Serve: Sprinkle with fresh parsley for a burst of color and added flavor. Enjoy!
