Yield: 20 Establishment: School, Restaurant, Club Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Product Type: Turkey Tenderloins

Ingredients

3-1/2 Cups onion, chopped

3 Tablespoons garlic, minced

3/4 Cup olive oil

2 Tablespoons chili powder

1 Tablespoon cumin

10 Cups yellow cornmeal

3-1/2 Quarts TURKEY BROTH

3-1/2 Cups black beans, cooked

Bourbon Glaze

1/3 Cup honey

1/4 Cup sugar

3-1/2 Cups bourbon

1-2/3 Cups cranberries, washed

1-1/2 Quarts TURKEY BROTH

1/3 Cup cornstarch

7 12-14 Ounce TURKEY TENDERLOINS

As needed salt and freshly ground pepper

1 Pound (about 21 slices) TURKEY BACON

Polenta

In a heavy saucepot, saute onion and garlic in hot olive oil until the vegetables are translucent. Add chili powder and cumin. Stir in cornmeal and turkey broth. Bring to a boil and continue to stir until the cornmeal softens (about 25 minutes). Remove from heat and stir in cooked beans. Pour into a prepared full-size steam table pan. Cover and chill. Cut into 2" diameter rounds and reserve.

Bourbon Sauce

In a saucepot, combine honey, sugar, bourbon and cranberries. Cook over low heat until the berries pop. Add turkey broth, increase heat and bring to a boil. Dissolve cornstarch in water to make a water paste and stir into the cranberry mixture. Boil for 3 minutes. Hold warm for service.

Turkey

Season turkey tenderloins with salt and pepper. Wrap each with 3 bacon strips and secure with toothpicks. Place in a preheated 350 degree F. oven and bake for 20-30 minutes until bacon is crisp and the internal temperature of the turkey reaches 170 degrees F. Cut turkey into round medallions. Portion 3 turkey rounds for each plate. Place 1 polenta round on warm plate, top with 3 turkey rounds and ladel glaze over the presentation.

Recipe Source: Recipe provided by Chef Tracy Tonning of Iowa Memorial Union Foodservice at the University of Iowa, Iowa City, IA Chef: Tracy Tonnig Chef Tracy Tonnig is currently the executive chef at the University of Iowa Memorial. He oversees all the food aspects, develops the menu and caters up to 1,200 people daily. Chef Tracy attended Trumbull High School in Trumball, CT, and went on to the Culinary Institute of America in Hyde Park, NY, where he received his culinary degree. Restaurant: University of Iowa Location: Iowa

Nutrition Facts Calories 720   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 3g 15% Cholesterol 105mg 35% Sodium 1430mg 60% Total Carbohydrate 74g 25% Dietary Fiber 10g 40% Sugars 8g   Protein 45g   Vitamin A 15% Vitamin C 6% Calcium 4% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4