Grilled turkey breast

Delicious grilled turkey breast recipe, marinated in white wine, served with polenta and a savory garlic cream. This recipe is perfect for a family dinner or a special occasion, combining the enticing flavors of turkey with the creamy texture of polenta and the intensity of the garlic cream. Let's get started!

Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Total time: 1 hour
Number of servings: 4

Ingredients:

*For the turkey breast marinade:*
- 150 ml white wine (one glass)
- salt, to taste
- 3 tablespoons olive oil
- pepper, to taste
- 6 slices of turkey breast (about 600 g)

*For the garlic cream:*
- 1 head of garlic (about 10-12 cloves)
- 2 tablespoons olive oil
- 1 and a half teaspoons lemon juice
- 1 teaspoon sugar
- 300 g yogurt (for a lighter version) or sour cream
- 1 teaspoon salt

*For the polenta:*
- 250 g cornmeal
- 1 liter water
- salt, to taste

Instructions:

1. Marinating the turkey breast: In a bowl, combine the white wine, olive oil, salt, and pepper. Add the turkey breast slices and ensure they are well coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step is essential for achieving tender and flavorful turkey.

2. Preparing the garlic cream: Peel the garlic cloves and crush them using a mortar or garlic press. Add salt and mash for a minute until the garlic becomes a smooth paste. Gradually incorporate the olive oil and lemon juice, mixing continuously, as you would for mayonnaise. This is the secret to a fine and aromatic garlic cream. After five minutes of mixing, add the sugar and finally, the yogurt or sour cream. Mix well and adjust the taste with salt if necessary.

3. Preparing the polenta: In a pot, bring the water to a boil and add salt to taste. When the water is boiling, sprinkle in the cornmeal gradually, stirring continuously with a whisk to avoid lumps. Reduce the heat to low and let the polenta simmer for about 10-15 minutes, stirring periodically, until it becomes thick. Once ready, you can cover it with a lid to keep it warm.

4. Cooking the turkey breast: Preheat the grill to medium heat. Remove the turkey slices from the marinade and place them on the grill. Cook for about 5-7 minutes on each side, or until the turkey breast is fully cooked and has a nice grill pattern. Use a meat thermometer to check the internal temperature, which should be 75°C.

5. Serving: Place a portion of polenta on a plate, add the grilled turkey slices on top, and generously drizzle with the garlic cream.

Serving suggestion: This dish pairs perfectly with a fresh green salad or grilled vegetables. You can also add some toasted bread croutons for extra texture.

Variations: If you want a more flavorful version, you can add herbs to the marinade, such as rosemary or thyme. Also, for extra flavor, try adding a few drops of Worcestershire sauce to the marinade.

This grilled turkey breast recipe, marinated in wine, alongside creamy polenta and a delicious garlic cream, will surely become a favorite in your home. Enjoy every bite!

 Ingredients: Marinade: A small glass of wine (150 ml) salt to taste 3 tablespoons olive oil pepper Garlic cream: 1 head of garlic 2 tablespoons olive oil 1 and a half teaspoons of lemon juice 1 teaspoon of sugar 300 g yogurt, for those who want a lighter option (or sour cream, for those who eat normally) 1 teaspoon salt 6 slices of turkey breast

 Tags:  turkey breast