Polenta with chicken, arugula, and goat cheese

1 servings

Ingredients

Quantity Ingredient
2 cups Chicken Stock
3 Cloves garlic; chopped
¼ cup Cayenne sauce
1 cup Polenta or finely ground cornmeal
¼ cup Grated Parmesan cheese
Salt and black pepper to taste
4 cups Polenta cubes
8 ounces Boneless; skinless chicken
; breast
1 tablespoon Olive oil
2 Shallots; chopped
2 Cloves garlic; chopped
1 cup Chicken Stock
¼ cup Kalamata olives; pitted
¼ cup Diced sun-dried tomatoes
¼ pounds Fresh arugula
¼ cup Balsamic vinegar
2 teaspoons Chopped fresh basil
Salt and black pepper to taste
½ cup Soft; mild goat cheese,
; crumbled

Directions

POLENTA CUBES

TO ASSEMBLE

For the polenta, place stock, garlic, and cayenne sauce in a saucepan and bring to a boil. Slowly whisk in the polenta and stir until the mixture is thick and resembles very thick mud, 4 to 5 minutes. Whisk in the Parmesan cheese and season well with salt and pepper. Pour onto a greased rimmed baking sheet and allow to cool in the refrigerator for about 1 hour. When polenta is cool, cut into ½-inch cubes and set aside.

To assemble the dish, cut the chicken breast into ½-inch slices. Heat oil in a large saute pan until smoking hot. Add chicken and sear on both sides, about 2 minutes per side. Add shallots and garlic and saute lightly, being careful not to burn them. Add stock and simmer to reduce, 2 to 3 minutes.

Add olives and sun-dried tomatoes and cook for about 2 minutes. Add arugula and cook until it starts to wilt. Add polenta cubes and toss to mix. Add vinegar and basil. Season to taste. Add the goat cheese and toss to mix.

Place on plates or a serving platter and top with more goat cheese or Parmesan cheese. Serve hot.

Serves four.

Converted by MC_Buster.

Per serving: 480 Calories (kcal); 36g Total Fat; (71% calories from fat); 12g Protein; 20g Carbohydrate; 16mg Cholesterol; 7762mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1½ Vegetable; ½ Fruit; 6 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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