Turkey, Cucumber and Vermouth Sauté With Grilled Polenta
1 cup chicken stock from ½ cube
1/2 cup dry vermouth
20 centimeters piece of cucumber, peeled and cubed
1 tablespoon butter
2 tablespoons flour
1/2 tablespoon Dijon mustard
1 tablespoon fresh chives, chopped
For grilled polenta:
500 milliliters water
1/2 teaspoon sea salt
1 cup instant palenta
Olive oil for brushing
Add the stock and vermouth, cover and poach for 5 minutes.
Add the cucumber and cook for further 5 minutes.
Mix together butter, flour and mustard.