1. Polenta:

    • Combine the milk, salt and the water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta.
    • Cook, whisking constantly, until the polenta thickens and there are no lumps, about 4 minutes. Stir in the mozzarella cheese, butter,Knorr Chicken Seasoning Powder,coriander, pepper and green chilies.
    • Simmer for 10 minutes, stirring frequently. Add shredded turkey.
    • Taste and adjust the seasoning.
    • Butter a baking pan, pour polenta into the pan and set aside to cool to room temperature, cover with plastic wrap and refrigerate for 2 hours, until firm.
    • Preheat a griddle pan over medium heat, invert polenta on to a clean cutting board and slice into squares.
    • Brush squares on both sides with olive oil, then grill until golden brown and warmed through.
    • While warm drizzle polenta cakes with honey and a sprinkle ofKnorr Lime SeasoningPowderover the top. Serve.
  2. Tip:

    • Use leftover Turkey roast for preparing this dish is a great way to be cost effective & minimize waste.