Turkey and Cheese Polenta Cakes

With jalapeño chili, lime and honey, these turkey & cheese polenta cakes are full of flavour. And, guess what? They're gluten free! Try the recipe today.

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 of Knorr Lime Seasoning Powder over the top. Serve.
Tip:
- Use leftover Turkey roast for preparing this dish is a great way to be cost effective & minimize waste.