Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce

Southern Living
Roasted Turkey Breast with Pan-fried Polenta and Hollandaise SauceRecipe
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Prep and chill the polenta up to a day ahead; then cook while the turkey stands after roasting.
Makes 8 to 10 servings

Ingredients

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1 (5-lb.) skinned and boned turkey breast
3 garlic cloves, minced
1/2 teaspoon salt
6 bacon slices

Preparation

Total: 4 Hours, 45 Minutes

1. Preheat oven to 425°. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 3/4-inch thickness, using a rolling pin or flat side of a meat mallet. Rub with garlic and salt; place on a rack in a broiler pan, and top with bacon slices.

2. Bake at 425° for 25 to 30 minutes or until done. Let stand 10 minutes before slicing. Serve turkey with Pan-fried Polenta and Hollandaise Sauce.

Created date

November 2010