Turkey Drumstick Wrapped with Prosciutto

Remove the large bone from the turkey drumstick, leaving the end bone intact. Season the meat inside with a blend of crushed pine nuts, paprika, and black pepper.
Wrap the turkey drumstick with the slice of prosciutto and bake on a roasting rack at 320°F for about 30 minutes.
In the meantime, reduce the chicken demi-glace with white wine in a small saucepan until syrupy.
Prepare the soft polenta: bring water to a boil with olive oil, slowly whisk in the cornmeal, and cook gently for 45 minutes while stirring constantly.
Once the drumstick is cooked, slice and serve it over a scoop of creamy polenta, drizzling the rich wine reduction sauce on top.