Garlic Polenta Crostini with velvety Turkey and Petits Pois topping

Delicious, quick and very filling. This is just one of the things you can do with Polenta Crostini.

Serves:                4
Preparation:        5 mins (excluding preparation of the crostini)
Cooking time:    20 mins


  • Polenta Crostini
  • 800g turkey mince
  • 1 onion
  • 200g frozen petits pois
  • 2tsp olive oil
  • 2tsp sundried tomato purée
  • 1tbsp paprika
  • 1tsp dried chopped chives (or 1tbsp fresh chopped chives)
  • salt (to taste)
  • 8tbsp low-fat greek yoghurt


  1. Prepare the Polenta Crostini as shown in my previous recipe and let them cool down to room temperature
  2. Finely chop the onion
  3. Spray the Crostini with Fry Light Olive Oil spray and place under a medium grill – you will need to check these regularly while you’re cooking the turkey & petits pois, turning the heat up once the Crostini have warmed through to allow them to form a golden crispy top, then turn them over and repeat the process on the other side
  4. While the Crostini are under the grill, heat the olive oil in a sauté pan, add the onion and heat on a low-medium heat until they become translucent (do not brown them)
  5. Add the tomato purée
  6. Turn the heat up and add the minced turkey
  7. Season with paprika & salt, stirring to ensure it browns evenly and doesn’t form clumps
  8. Once the turkey is browned, add the frozen petits pois, stir, cover & reduce heat
  9. Once it’s cooked and has formed some juices, add the chives and stirr in the yoghurt
  10. Serve with the Crostini

Gloriously Good, Gloriously Simple!

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