Turkey Tenderloin with Black & Gold Polenta & Bourbon Glaze

In a heavy saucepot, sauté 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.

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.

Season turkey tenderloins with 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 165 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.