I have a new obsession:
Creamy polenta, that is.
I love to dig in and taste the combination of pure creaminess with the soft acidity of a tomato sauce, not to spicy with either meat or no meat, this is unbelievably satisfying and is going to be my to go winter dish, either for me and my hubby or for a bunch of friends
Here is now the recipe for a creamy polenta with chicken in a tomato sauce with olives
For the Polenta:( this recipe is for 4 people)
2 cups corn meal
4 tablespoons butter
4 cups water
4 cups milk
1/2 cup cream ( optional)
1 cup parmesan cheese
1 teaspoon of salt
For the chicken:
3 chicken breasts, skinless and cubed ( use organic whenever you can)
2 tablespoons of olive oil
1/2 onion, chopped
1 clove of garlic, chopped
1 can of San Marzano tomatoes ( that is my preference, but you can use any, either diced or crushed or whole)
1 tablespoon hot pepper flakes
salt to taste
2 tablespoons of good olives
1 handful fresh basil, if you have, if not 1 tablespoon of dried ones are okay, too
First you start the polenta.
Melt the butter in a pot and add the corn meal, stir well and then pour the water and milk over,add the salt, bring to a slow boil and then turn down the heat and simmer slowly for about 30 minutes or until the chicken is ready. Just don’t forget to stir every so often. Just before serving add the parmesan cheese and the cream, if you like it really creamy.
Now for the chicken sauce:
Sear the chicken breast in the olive oil, add the onion, sauté a bit more and then add the pepper flakes, a bit more stirring and then in goes the tomatoes. Now simmer for about 20 minutes , add the garlic and the olives and the basil and everything is ready.
Spoon some of the polenta on a plate and then add some of the tomato sauce, absolutely yummy.