Turkey, cucumber and vermouth sauté with grilled polenta

Directions

1. Remove the bone from the cutlets, put them in a frying pan. Add the stock and vermouth, cover and poach for 5 minutes.
2. Add the cucumber and cook for further 5 minutes.
3. Remove the cutlets and cucumber from the pan with the slotted spoon and set aside. Keep warm.
4. Mix together butter, flour and mustard. Whisk the butter mixture into the juices in the pan. Bring to the boil and simmer gently for 1-2 minutes, stirring.
5. Return the cutlets, cucumber and any juice to the pan, add the chives and heat gently to warm through.
6. Serve with grilled pieces of polenta and green salad.
7. Grilled polenta:
8. Cook polenta according to the manufacturer's instructions. Pour into the plastic container and chill. Remove from the mold, cut into equal slices. Brush each slice with a little olive oil and grill in a grill pan on both sides until the grill marks could be seen.