200g button mushrooms
2 Tbsp extra virgin olive oil, plus extra, to shallow-fry
500g turkey mince
4 cloves garlic, minced
1 bunch chives, finely snipped
4 free-range egg yolks
2 cups panko breadcrumbs
2 tsp Tuscan seasoning
1 cup ne polenta
1.5L chicken stock
1 cup vintage cheddar, grated
Sea-salt flakes and freshly ground black pepper, to season
2 ripe tomatoes, deseeded, diced
1 lebanese cucumber, deseeded, diced
1 red onion, diced
1⁄4 cup pitted green olives, diced
Gravy, to serve
Put mushrooms in a food processor and pulse until finely chopped. Heat oil in a large frying pan over a medium heat. Add mushrooms. Cook for 10 minutes or until well softened. Transfer to a sieve to drain then mix with mince, garlic, chives, yolks, crumbs and Tuscan seasoning in a large bowl. Knead until smooth. Form into 8 patties. Set aside on a tray lined with baking paper.
Combine polenta and stock in a medium bowl set over a saucepan of simmering water. Cook stirring regularly, for 45 minutes or until smooth and thickened. Fold in cheese and season with salt.
Meanwhile, heat remaining oil in a frying pan over a medium-high heat. Cook patties for 4 minutes each side or until just firm. Mix toms, cucumber, onion and olives in a medium bowl. Season. Serve rissoles on polenta with gravy and salsa.