Seared Turkey Breast
with Polenta and Roasted Red Pepper Sauce

Pan-seared turkey breast served with wedges of Parmesan polenta and a savory roasted red pepper sauce.

Recipe Ingredients:

Turkey:
1 pound Honeysuckle White® Breast Tenderloins
Salt to taste
Pepper to taste
1/2 teaspoon thyme
1 tablespoon olive oil

Sauce:
1 (16-ounce) jar roasted red peppers, including the liquid
Pinch salt
2 dash garlic salt
2 dash white pepper
1 clove garlic, minced
1 onion, finely chopped
1/2 tablespoon olive oil

Polenta:
6 cups water
2 cups yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Cooking Directions:

1. For Turkey: Season turkey cutlets with salt, pepper, and thyme. In a heated saucepan, add oil and sear turkey for about one minute on each side. Finish cooking turkey in the oven, baking in a preheated oven at 375°F (190°C) for about 10 minutes or until done.
2. For Sauce: discard any garlic that may have been included in the jar of peppers. Add first 5 sauce ingredients to a blender or food chopper and purée. Set aside.
3. Place oil in a small frying pan and add the onions. Fry over low heat until caramelized. Add the pepper mixture to the frying pan, stirring to combine. Cook only until warmed through.
4. For Polenta: bring the water to a boil in a large cast iron skillet. Over a medium - low flame, start sprinkling in the cornmeal, very slowly 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.
5. Stir in the Parmesan cheese and cook a few minutes more. The polenta is done when it pulls away from the sides of the pot easily. Cool slightly to firm up, and cut into wedges to serve.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.