Ingredients

• 4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
• 1/2 cup white distilled vinegar
• 1/3 cup sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon vanilla extract
• One 1-pound turkey breast (see Tips, below)
• 1/2 cup all-purpose flour
• 1/3 cup polenta or coarse cornmeal
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1/2 cup veal demi-glace , optional

Instructions

1. In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
2. Make turkey: Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick. In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper. In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
3. Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
4. In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
5. In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
6. To serve: Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.
7. Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.