Dark Nights Lead To Sexy Sliders On Polenta?

These Long Winter Nights Are Leading To A LOT Of Eating And I'm Trying Not To Eat Bread. Almost Impossible. But I spotted Sliders served on 'POLENTA' (corn meal) in a restaurant this week and was inspired!

After whipping up these 'Turkey Polenta Sliders' I was so impressed with myself I took a picture of them and called them 'Sexy Sliders'. Then I bragged about them on Facebook and everybody wanted the recipe. I'm no chef but I do love to eat so here's how I made them.

BTW: This is a down and dirty recipe.

Sexy Sliders = Turkey Sliders On Crispy Polenta With Mushrooms Spinach and Shredded Mozzerella Stuffed In The Middle And Melted On Top!

You Need:

A Pre-Cooked 'tube' of POLENTA (Corn meal) See example here of what to look for in your supermarket. This tube is from Trader Joes.

You Also Need:

Olive Oil
Ground Turkey Meat
Baby Spinach
Shredded Mozzerella
Mushrooms
Butter

Here's What You Do:

Slice the 'tube' of Polenta into about 1/2 thick rounds
Saute' them in olive oil until 'very crispy' on both sides- drain on paper towel.

In same pan of olive oil throw in a handful of fresh baby spinach and cook until it wilts. Remove.

Cook mushrooms in butter until browned. Remove

Take a small amount of turkey meat in your hand to make the slider.
Shape it like an open meatball and push some shredded mozzarella into the middle and seal the meat around it and shape into a small slider patty. The

Throw slider in the same pan as you used for the mushrooms and cook in the same butter. Flip until browned and cooked through.

When just about done throw some of the shredded mozzarella on top until it melts.

Assemble The Slider On Top Of The Cripsy Polenta Circle in this order.

Polenta Slice
Mushrooms
Dab of Spinach
Turkey Slider
VOILA!

Salt and pepper to taste.

Want something to dip it in?

My Hamptons Chef Pal Steven Biscari Amaral of Black Tie Caterers suggested a Balsamic Glaze.

'Balsamic Glaze' is a fancy way of saying reduced balsamic vinegar.
Good way to add flavor and not a lot of calories.

Balsamic Glaze
Pour 2 cups balsamic vinegar into a small sauce pan and bring to a boil. Reduce heat and simmer for 20-30 minutes or until thick enough to coat the back of a spoon. Should reduce to about 1/2 cup. Remove from heat let cool. If you pour it into a container with a lid and pop it in fridge it should last  few weeks.

Making 'Sexy Sliders' Will Surely Lead To People Saying To You, Wow You're StillABabe!

(or Wow You're StillAStud since I know the guys will be making these too.)

Delusionally Young & Yours,

Debbie Nigro