Pan-seared turkey breast served with polentaand roasted red pepper sauce.
Recipe: Seared Turkey Breast
1 pound Honeysuckle White® BreastTenderloins
Season turkey cutlets with salt, pepper,and thyme. In a heated saucepan, add oil and sear turkey forabout one minute on each side. Finish cooking turkey in the oven,baking at 375° F for about 10 minutes or until done.
For the sauce:discard any garlic that may have been included in the jar ofpeppers. Add first 5 sauce ingredients to a blender or food chopperand puree. Set aside.
Place oil in a small frying pan and addthe onions. Fry over low heat until caramelized. Add the peppermixture to the frying pan, stirring to combine. Cook only untilwarmed through.
For the polenta:bring the water to a boil in a large cast iron skillet. Overa medium – low flame, start sprinkling in the cornmeal, veryslowly while stirring constantly with a whisk to prevent lumps.Add the salt and butter. Once all the cornmeal has been added,keep mixture at a simmer, and stir frequently with a wooden spoon.It should take between 25 to 30 minutes to fully cook the polenta.
Stir in the Parmesan cheese and cook afew minutes more. The polenta is done when it pulls away fromthe sides of the pot easily. Cool slightly to firm up, and cutinto wedges to serve.
Other meal suggestions: Polenta is a goodway to use up a variety of leftover beans. Heat them separatelyand drain before adding with the Parmesan cheese. Mild in itsnature, polenta does well with tangy or spicy sauces, is goodtopped with black beans, and is always a tasty side for manyturkey dishes.
Salt to taste
Pepper to taste
1/2 teaspoon thyme
1 tablespoon olive oil
1 (16-ounce) jar roasted red peppers, including the liquid
2 dash garlic salt
2 dash white pepper
1 clove garlic, minced
1 onion, finely chopped
1/2 tablespoon olive oil
6 cups water2 cups yellow cornmeal
1 1/2 teaspoons salt2 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Makes 4 servings.
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
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