1. Cover dried porcinis with boiling water and set aside for at least 15 minutes. Drain, reserving soaking liquid, and chop finely. 2. Preheat broiler to high. Remove turkey meat from bone; discard bone and skin. Cut turkey into large chunks, 2-3". Spread on cookie sheet in one layer, and place in freezer for 30 minutes. Transfer partially frozen turkey to food processor. Process in 1-second pulses, 15-20 pulses, until roughly ground. 3. Transfer turkey to a large bowl. Add half the chopped porcinis, egg, milk, panko, 1/4 c grated Pecorino cheese, chopped rosemary, half the chopped parsley, garlic and olive oil. Mix gently but thoroughly. Form into 16 meatballs, each about 1.2 ounces. Line a cookie sheet with parchment or Silpat. Place meatballs onto cookie sheet and broil 10 minutes. 4. Meanwhile, in a large saucepan, combine remaining mushrooms, reserved soaking liquid, remaining parsley, marinara sauce and rosemary stem. Simmer over medium heat. Meanwhile, bring 4 cups water and salt to a boil in a large pot. 5. Transfer meatballs to sauce, and stir to coat. Continue to simmer, uncovered, until meatballs are cooked through and sauce is thick, 10-15 minutes. 6. Whisk polenta in a thin steady stream into boiling water. Whisk constantly until polenta is fully hydrated, and thick and creamy. Off heat, whisk in remaining 1 cup Pecorino. Serve meatballs and sauce over polenta. ---------------------------------------------------------------------------
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