Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce
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.
Yield: Makes 8 to 10 servings
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4 Hours, 45 Minutes
- 1 (5-lb.) skinned and boned turkey breast
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 6 bacon slices
- Pan-fried Polenta
- Hollandaise Sauce
- 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.
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