Chicken with Polenta

Ingredients

5 cups chicken broth, divided
1 1/3 cups yellow cornmeal
3/4 cup half-and-half
1 cup grated Parmesan cheese
8 to 10 skinned and boned chicken breast halves
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
2 red bell peppers, diced
1 large Vidalia onion, diced
1 tablespoon olive oil
3 cups fresh corn kernels (about 4 ears)
3/4 cup dry white wine
1/2 cup orange juice
1/8 to 1/4 teaspoon ground red pepper

Directions

Bring 4 1/2 cups chicken broth to a boil in a 3-quart saucepan over medium heat. Gradually whisk in cornmeal. Reduce heat to low, and simmer, stirring often, 30 minutes. Remove from heat; stir in half-and-half and cheese.
Sprinkle chicken with 1/2 teaspoon salt and black pepper.
Grill chicken over medium-high heat (350° to 400°) 7 minutes on each side or until done. Cool to touch, and cut into thin strips; set aside.
Sauté bell pepper and onion in hot oil in a large nonstick skillet over medium heat 7 minutes or until tender. Add corn; sauté 4 minutes. Stir in wine; simmer 5 minutes. Stir in juice, remaining 1/2 cup broth, remaining 1/2 teaspoon salt, and ground red pepper; simmer 10 minutes or until slightly thickened. Serve over polenta and chicken strips.


Notes: 
I actually used boxed polenta purchased at the store.......
This is 10 servings!

Comments

Post a Comment

Popular posts from this blog

Five Spice Tilapia

Image
Ingredients 1 pound tilapia fillets 1 teaspoon Chinese five-spice powder (see Tip) 1/4 cup reduced-sodium soy sauce 3 tablespoons light brown sugar 1 tablespoon canola oil 3 scallions, thinly sliced Preparation Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce. Notes: WOW lots and lots of flavor in this - was a big hit. I served mine with a steamed sweet corn southwestern style mix.
Read more

Pork Tenderloin with Balsamic Reduction

Image
Ingredients 1 tablespoon olive oil 1 tablespoon minced shallots 1 garlic clove, minced 1 cup balsamic vinegar 1 1/2 teaspoons sugar, divided 1 teaspoon chopped fresh rosemary 1 teaspoon Dijon mustard Cooking spray 1 (1-pound) pork tenderloin, cut into 12 slices 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Directions Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.  Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat. As you can see in the picture I served mine with "southern style" mashed potato & corn mix. The reviews were - "OMG this tastes like a steak!" "Can you text me this recipe?" 
Read more

Scallops in a Tomato - Lime Butter Sauce

Image
Well, its been a few days, I have been having some personal issues that are ongoing and is going to slow my posting up a bit but here is one for you - Scallops in a Tomato - Lime Butter Sauce Ingredients: 1-1/2 lbs dry sea scallops 6 tablespoons butter, divided 1 tablespoon olive oil 2 cloves garlic, finely chopped 1 bunch green onions, chopped (about 1 cup) 1 cup diced tomatoes, undrained 1 tablespoon tomato paste Juice and zest of 2 fresh limes 1 tablespoon soy sauce 2 teaspoons sugar 1 pint grape or cherry tomatoes, halved Salt and freshly ground black pepper to taste 2 tablespoons fresh cilantro, chopped 12 ounces orzo, cooked Preparation: Season the scallops on both sides with salt and pepper and set aside. Melt 4 tablespoons of the butter in a saucepan over medium heat until foamy. Add the garlic and sauté until soft and fragrant, about 1 minute. Add the green onions and sauté, stirring continually, until soft, 1-1/2 minutes longer. Add the dice...
Read more