Directions

1. Slice polenta into 3/4 inch rounds. Heat 1 tbsp olive oil in a skillet and sear polenta over medium heat until gently browned. Remove from the pan.
2. Heat 1 tbsp olive oil over medium heat.  Sauté mushrooms until lightly browned, 6-8 minutes.  Season with salt and pepper to taste.  Remove from pan.
3. Add tomatoes to the skillet.  Sear over high heat for 3-5 minutes.
4. Lower heat.  Add turkey and cook until gently warmed, add the mushrooms and mix until warm, 1-2 minutes.
5. For the dressing, mix together sundried tomato pesto, yogurt and water using a fork.
6. To serve, plate each dish with 2-3 polenta cakes.  Top with mushrooms, turkey and tomatoes.
7. Drizzle with sundried tomato dressing and sprinkle with fresh basil. Serve immediately.