Guinea fowl breast on a bed of wholemeal polenta with apples and walnuts and apple vinegar sauce
Ingredients (serves 4)
• 4 guineafowl breasts (or chicken breasts) • 250 ml of apple juice • 250 ml of vegetable stock • 2 diced Royal Gala apples • 50 g of walnuts • 50 g each of finely cut onions, carrots and celery • 1 tablespoon of tomato paste • A little starch (potato or corn) • 50 ml of white wine • 90 g of wholemeal polenta • Apple vinegar for seasoning • Salt and pepper
Season the guineafowl breasts with salt and pepper, then sauté them with a splash of olive oil until they turn golden brown. Bake them in the oven at 150 °C for 15 minutes. Bring the apple juice to a boil with the vegetable stock and season with salt. Then add the polenta and cook over low heat. Next, add the diced apple and walnuts. For the sauce, cook the parts removed during preparation of the guineafowl breasts (tendons and small pieces of meat leftover after cleaning the wing bones) with the vegetables until they turn golden brown. Add the tomato paste and continue cooking. Pour in the white wine and reduce until nearly all the cooking liquid has dried up. Add about 100 ml of water and leave to gently simmer for around 15 minutes. Dissolve a little starch in cold water and thicken the sauce, filter it with a sieve, add salt and pepper and season with apple vinegar. Cut the breasts in half lengthwise, place them on the polenta and drizzle them with sauce.