Think about getting all the flavors of Thanksgiving in one bite! This is a great way to do that. The creaminess of the polenta with the squash and the fresh herbs on the turkey give it that holiday dinner profile. It’s a great way of building the flavors for a satisfying dish. You can also do this with chicken or game bird.
I first made this as an appetizer for a holiday party by spreading out the polenta on a cookie sheet and chilled it down. Then I cut them into small circles and toasted the polenta cakes.
1 1/2 to 2 lbs Turkey breast Filet. (This is a raw boneless breast sliced about 1 in thick lengthwise)
3 Tbl Fresh Sage chopped
3 Tbl Fresh Rosemary chopped
3 Tbl Fresh Thyme chopped
2 Tbl Granulated garlic
2 Tbl Onion Powder
2 Tbl Kosher Salt
2 Tbl Ground Pepper
1 Cup Course corn meal
2 Medium acorn squash, 1/2 inch diced (it’s going to get pureed so they don’t have to be perfect)
1 med onion finely diced
2 Cup apple cider
1/2 cup whole cranberries
1/3 cup white balsamic vinegar
1 container Creme Freche
1 tsp Truffle Oil (optional)
- Mix together herbs, garlic, onion, salt and pepper in small bowl
- Lay out filets on plate and coat with 1/3 of the herb mixture
- Let them sit in refrigerator for about an hour
- On stove, bring cider and cranberries to boil and reduce to simmer.
- Let simmer until reduces by half and cranberries “pop”
- Add balsamic vinegar and reduce for an additional 2 minutes. Take off of heat.
- In separate pot add 2 Tbl oil.
- When oil is hot, add acorn squash and sauté until sugars start to caramelize. Add salt and pepper and 1/3 of dried herbs
- Add onions and continue to sauté until squash gets soft.
- Once soft, put in food processor and pulse until smooth
- In pot on stove, bring stock to boil and slowly add cornmeal.
- Continue to cook until all the liquid is absorbed and mixture starts to thicken
- Once mixture starts to thicken, add squash mixture and incorporate into polenta.
- Remove from heat for a creamery polenta or continue to cook until mixture thickens again for a more firm polenta (This is how I cooked it to make the mini polenta cakes)
- Lightly brush oil on turkey filets
- Place on hot grill and cook for 3-4 minutes
- Flip turkey and cook and additional 5 minutes until reaches 165 degrees internal. It is very similar to cooking chicken breast. Let rest for 2-3 minutes then slice about 1/4 in thick across the breast. (Slice smaller pieces for the appetizer)
- On plate put some of the polenta in the middle and top with Creme Freche
- Lay 4 -5 slices of turkey over polenta
- Spoon glaze over top of the turkey and around polenta. Top with a few cranberries for garnish