Turkey and Porcini Meatballs with Rosemary and Polenta
Ingredients
- 25 grams dried porcini mushrooms
- 1 pound ground dark meat turkey
- 1/2 egg, beaten
- 2 tablespoons milk
- 1/4 cup breadcrumbs
- 1/4 cup finely grated pecorino romano, plus 1 cup
- 2 stems rosemary, divided
- 4 tablespoons chopped flat leaf parsley, divided
- 3 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup polenta
Instructions
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