Shiitake Poached Turkey Breast with Pumpkin Polenta

4 six oz pieces turkey breast

Poaching Liquid
1 small onion, diced
2 ribs celery, diced
1 medium carrot, diced
1 Tablespoon vegetable oil
2 Tablespoons garlic, chopped
2 oz dried Shiitake mushrooms
1 C vermouth to deglaze
2 quarts chicken stock
1 Tablespoon fresh rosemary, chopped

Sauté onion, celery, and carrot in oil. Add garlic and shiitake mushrooms. Deglaze with vermouth. Add chicken stock and rosemary. Bring to a boil. Poach turkey breasts until the insides are 180 degrees. Remove turkey when done and reduce liquid by half.

Pumpkin Polenta

1 quart low fat milk
1 quart water
1 C canned pumpkin
1 1/ 4 C cornmeal

Boil milk, water and pumpkin and slowly stir whisk in the cornmeal. Cook at very low temperature for 25 minutes, slowly adding cornmeal.

To serve: Scoop some polenta onto plate. Carve a piece of turkey from breast and place on top of polenta. Use slotted spoon to retrieve diced carrots, onions, celery, and shiitake from broth, and place around mound of polenta. Garnish with sprig of rosemary.