Is polenta a forgotten gem? I think it's one of the most underrated dishes around. Where's the appreciation? It's quick, it's filling, it's cheap, and it's tasty! Eat more polenta!
This is a great bellywarmer of a meal. Perfect for a winter weeknight, since it's so quick and easy!
- 2-3 boneless chicken breasts
- 1 TB olive oil
- kosher salt
- ground black pepper
- 2 red bell peppers, diced
- 1 large yellow onion, diced
- 1 small can of corn kernels
- 1 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup orange juice
- Garnish: parsley (optional)
- 3-4 cups chicken broth
- 1 cup quick polenta (the cornmeal, not the log)
- 1/4 cup half-and-half
- 1 TB butter
- 1/8 cup grated Parmesan cheese
Season chicken with salt and black pepper.
Add the olive oil to a heavy deep skillet. Saute on each side until done, set aside. Cool and cut into thin strips.
Add bell pepper and onion to the pan, adding more oil if needed. Scrape all the brown bits from the chicken into the mixture. Saute til tender, then add corn. Stir in wine; simmer 5 minutes. Stir in juice, 1/2 cup broth, salt, and pepper to taste. Add chicken back in and simmer 10 minutes, covered.
Meanwhile, bring 3-4 cups chicken broth to a boil. Add about a cup of polenta and stir til thickened. Quick polenta cooks FAST, so be prepared to add the cream, parm cheese, and butter quickly. Spoon onto a plate, and top with chicken and veggies.
Don't make the polenta first, make it just before you're ready to serve. It congeals quickly.