Polenta with turkey and wild mushroom sauce | Reader's Digest Australia

Ingredients

• 1 tablespoon (20 g) butter
• 1 tablespoon extra virgin olive oil
• 125 g French shallots or onion, finely chopped
• 1 clove garlic, crushed (optional)
• 300 g chestnut mushrooms, sliced
• 175 g mixed wild mushrooms, pulled into pieces or sliced
• 3 tablespoons dry sherry
• 1 tablespoon tomato paste
• 200 g cooked turkey meat, without skin, cut into chunks
• 4 tablespoons creamsalt and pepper
• sprigs of fresh flat–leaf parsley to serve
• 1 litre chicken stock, preferably homemade, or vegetable stock
• 1⅓ cups (200 g) instant polenta
• 2 tablespoons finely chopped fresh flat–leaf parsley