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Creamy parmesan polenta with chicken breast




 Creamy Parmesan Polenta 

Recipe courtesy of Ina Garten
 
4 cups chicken stock
2 teaspoons minced garlic
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon black pepper
1 cup freshly grated Parmesan cheese
¼ cup crème fraiche
2 tablespoons butter
 
In a large saucepan, bring the chicken stock and garlic to a boil. Reduce the heat to medium-low and slowly whisk in the cornmeal, whisking constantly to ensure there are no lumps. Switch to a wooden spoon and add the salt and pepper, and simmer, stirring almost constantly, for about 10 minutes, or until the mixture is thick. Be sure to scrape the bottom of the pan while stirring. Remove from heat and add the Parmesan, crème fraiche and butter. Taste to season and top with extra Parmesan cheese or parsley if desired.




Creamy Parmesan Polenta
From The Pantry

03/28/18



 I’ve been looking for an alternative to my family’s usual rice-pasta-potatoes starch routine for a while, but I have been a little hesitant to introduce something new to my overly picky kids. When I found this recipe for creamy Parmesan polenta, however, I could not pass it up. Truth be told, I’d never made polenta, and couldn’t recall a time when I’d had it outside of a wedding reception, so if anything, this recipe was more of an experiment. But, as it turns out, it was surprisingly simple to make and even easier to eat. 

I never realized that polenta was cornmeal and that it was so simple to cook. Prepared in chicken stock and flavored with garlic, Parmesan cheese, and salt and pepper, this polenta recipe is a great way to try the pantry ingredient for the first time. Plus, in a pinch, polenta can be made quickly and served with just about anything. I opted to serve this dish with chicken, but I reheated the leftovers the next day with some fresh veggies and was just as satisfied with my meal. 
If you don’t like the texture of thick mashed potatoes, polenta may not be for you. The finished product was a bit heavy, but once I got past the initial feeling of eating a grainier mashed potato, I found that I may prefer polenta to potatoes as a side. But what they do have in common is their ability to take on the flavors they’re cooked with. 
For example, this recipe really did showcase the Parmesan, and I added a pinch of garlic salt to boost the flavor from the garlic it was cooked with. Additionally, the underlying chicken flavor complemented the overall dish, but now I’m curious to try making polenta with vegetable broth instead. 
Butter and crème fraiche contributed to the overall lusciousness of the finished product, but with the simple flavors, the polenta was a hit around my dinner table. Admittedly my kids were a bit thrown off by the texture at first, but quickly dug in. My husband went back for seconds, and this recipe made enough to ensure everyone could help themselves to heaping servings.
For my first time making polenta, I was pleasantly surprised with how simple this recipe turned out to be. Despite my initial reservations about the pantry-friendly ingredient, it proved to be a delicious and successful addition to my dinner repertoire.
— Lauren Mifsud 





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