Saturday, January 11, 2014

Creamy Chicken Polenta

This is my current favorite “comfort food.”  Absolutely delicious.  But off-white on off-white on off-white is never going to look tasty.  I gave up pretty quick on getting an appetizing shot of this dish.  It suits the taste buds with its delicious chicken, its smooth creamy cheesy sauce.  So trust me, not your eyes. Give it a try.

Creamy Chicken Polenta

1 cup chicken broth
1/3 cup yellow cornmeal
1 tbsp butter

1 tbsp butter
½ tbsp flour
1/8 tsp salt
1/8 tsp pepper
1 cup milk
¼ (scant) grated parmesan cheese
1 diced cooked chicken breast

Polenta:  Measure broth into small saucepan.  Bring to a boil.  Reduce heat to medium.  Slowly add cornmeal, stirring constantly.  Add butter.  Stir.  Reduce heat to medium-low.  Simmer, covered, for about 2 minutes, stirring often.

Chicken:  Melt butter in separate small saucepan on medium.  Add flour, salt and pepper.  Heat and stir for 1 minute.  (Actual recipe calls for 1 tbsp flour.  I found that was too much.)

Slowly add milk, stirring constantly until smooth.  Heat and stir until boiling and thickened.  Remove from heat.

Add cheese and chicken.  (Initial recipe called for 1/3 cup p. Cheese and ¼ c. diced chicken.  Too much cheese, and not enough chicken.  I altered.)  Stir until heated through.  Spoon polenta onto two plates.  Spoon chicken mixture over top.  Serves 2.

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