I had a lot of lychees left over so wanted to team them with a savoury dish. I also dipped the polenta cake in the sweet and sour gravy, and then had it as a dessert with maple syrup over it!
Both ways were very tasty and I think I prefer it with the maple syrup though it is an unusual taste, teaming lychees with a savoury meal!
If you make these two dishes together, best to make the polenta cake ahead of time.
Preparation Time: 35 minutes plus fridge time
Cooking Time: 45 minutes
Makes: 4 servings
Ingredients For the Turkey 1 shallot (or onion), finely sliced
2 turkey breasts, cut into cubes
½ red capsicum
4 mushrooms, sliced
For the Sauce 1½ tbsp soya sauce
1 large tbsp tomato puree
2 tsp cornflour
200 ml water
3 tbsp pineapple juice
1 tsp coconut sugar (or brown sugar)
2 tbsp wine vinegar
For the Lychee Polenta Bit more than 2 cups water
¾ cup polenta
125 g peeled lychees (about 200 g unpeeled)
Method For the Lychee polenta
Peel the lychees by cutting off a tiny bit at the top and then taking off the hard skin.
Cut a small piece out of one, and you will see the pip. Take this out and cut or tear up the rest of the lychee.
Bring the water to the boil in a large pot. Reduce the heat and gradually add the polenta, about a quarter of a cup at a time, and stirring often to prevent lumps from forming.
Turn off the heat, cover the pot, and let it stand for about 30 minutes.
Add the peeled lychees.
Put the mixture into a small round baking dish. I used a small Springform.
Put in the fridge until the polenta is cold. Take it out of the Springform.
Reheat the polenta in the microwave just before the turkey is ready.
Cut polenta cake into wedges.
For the turkey
Place all the sauce ingredients in a screw top jar, and shake till well blended.
Put it into a small saucepan and bring to the boil, then simmer, stirring until it thickens. Keep it warm.
Heat some oil in a frying pan or wok and add the onion and cook for a few minutes.
Push the onions to one side, and tilt the pan so the juices run onto the base.
Add the turkey pieces and stir-fry for about 2 - 3 minutes or until they are lightly coloured.
Add the capsicum, and mushrooms, and cook for a further few minutes.
Transfer to a serving dish or individual plates, add a slice of the polenta lychee cake, and pour the warm sauce over it.
For my dinner the next night, I had the sweet and sour turkey with a home made tortilla and home grown spinach.
I also had the polenta cake as dessert with maple syrup!