Upon our return from St John, I was sick of fish (and rice and beans), so I opted to make polenta for the first time and added some breaded chicken and broccolini (sauteed with garlic & salt). This was actually a super easy meal to make and yummy, too. I threw in 3-4 chopped up mushrooms we had leftover from a previous meal into the polenta, which I think made for an excellent addition.
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup polenta or yellow cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar cheese, shredded
- Optional: chopped mushrooms
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in mushrooms, pepper and butter. Gradually stir in cheese. Serve.
Amazing Chicken (adapted from here)
- 4 skinless, boneless chicken thighs
- 1/4 cup mayonnaise (not entirely sure how much I used, I eyeballed it til I thought it was the right proportion to my chicken)
- 3/4 cup bread crumbs (also not entirely sure how much I used, just eyeballed til it looked proportional)
- oregano, basil, thyme
- Preheat the oven to 425 degrees F. Grease a shallow baking dish.
- Coat chicken breasts on all sides with mayonnaise, and roll in mixture of bread crumbs, oregano, basil and thyme until coated. Place coated breasts into the prepared pan.
- Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.