Turkey Roulade with Polenta Paprika Filling

For the polenta-paprika filling, bring milk to a boil, add salt. Add the polenta, stirring constantly, and boil down to a thick paste, remove from heat and allow to swell.dice the peppers, chop the parsley. For the turkey roulade, season the turkey cutlets with salt and pepper. Cover two thirds of the cutlets with polenta mixture, roll up and secure with kitchen twine.Heat grated oil in a pan and sear the roulades on all sides. Remove from the pan and place in the Roman pot. Close the roasting pan, put it in a cold oven, heat to 200°C and cook the roulades for about 45 minutes once the temperature has been reached.In the meantime, steam the broccoli in a little water, season with salt and pepper.Remove the turkey roulades from the roasting pan, remove the kitchen twine and cut them crosswise. Arrange the roulade pieces on plates with the broccoli and pour the resulting juice over them.

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