Creamed Turkey with Corn and Bacon over Polenta - A Historic Recipe

"Polenta, known to the colonists as corn meal mush, would be simmered slowly in front of a wood fire while the bacon was frying in a cast-iron "spider," a skillet with three legs set directly upon the coals." From The Lewis and Clark Cookbook.

• 4 cups turkey stock
• 1 teaspoon salt
• 1 cup cornmeal
• 6 ounces (about 1-1/2 cups) diced fontina cheese
• 1/4 cup freshly grated Parmesan cheese

METHOD

In a large skillet, cook the bacon over medium heat until crisp. Add the corn and turkey and sauté until the corn is cooked through. Remove the mixture from the skillet to a bowl and set aside.

Add the butter to the skillet. Sprinkle the flour into the skillet and whisk until blended and bubbly. Slowly add the cream and the milk in a thin stream, whisking constantly. Simmer, continuing to whisk, until the mixture has slightly thickened. Stir in the reserved turkey mixture, tomatoes, salt, and pepper. Reduce the heat to medium-low and simmer until heated through. Stir in the basil and keep warm over low heat.

Polenta: In a large heavy saucepan, combine the turkey stock and salt. Bring to a boil over medium-high heat. Whisking constantly, slowly add the corn meal a little at a time. Reduce the heat to medium and continue whisking until mixture has slightly thickened. Remove the saucepan from the heat and stir in the fontina and Parmesan.

Serves: 4

Reprinted with permission from ©2002, Leslie Mansfield, The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America, published by Ten Speed Press

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