Mushroom and turkey rissoles with polenta and salad

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.