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Polenta with Chicken, Mushroom, and Tomato Sauce
3 tb Chicken broth, defatted
2 ts Olive oil
1 md Onion; chopped
2 Garlic cloves; minced
8 oz Fresh mushrooms - sliced
1 lg Carrot, peeled and grated - or shredded
2 cn Italian plum tomatoes - w/juice (14.5 oz) - coarsely chopped
1 cn Tomato sauce
2 tb Tomato paste
1 ts Granulated sugar
1 ts Dried basil
1 ts Dried thyme
1 ts Salt, or to taste - optional
1/4 ts Black pepper
3 lg (2.5 lb) chicken breast - halves without skin - trimmed of all fat
1 1/3 c Yellow cornmeal
1 tb Granulated sugar
1/2 ts Salt, or to taste - optional
3 c Water
1 c 1% milk
1 md Onion; diced
SAUCE: In Dutch oven or similar large, heavy pot, combine broth, oil, onion, garlic, and mushrooms. Cook over medium heat, stirring frequently, or until onion is tender, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth. Add carrot, tomatoes, tomato sauce, tomato paste, sugar, basil, thyme, salt, if desired, and pepper; stir to mix well. Add chicken breasts.
Cover and bring to a boil. Reduce heat and simmer 35 to 40 minutes, stirring occasionally, until chicken is cooked through and flavors are well blended. Remove chicken. When cool enough to handle, cut into 1/2-inch strips and return to pot. Stir to mix well. Rewarm sauce when polenta is finished.
POLENTA: (NOTE; Tested and created for 900 watt microwave; adjust times to fit your microwave.) After sauce has cooked 20 minutes, combine cornmeal, sugar, salt, if desired, water, milk, and onion in 2 1/2-qt microwave-safe casserole. Stir to mix well. Microwave, uncovered, on high 8 to 9 minutes, stopping and stirring with wire whisk after 3 and 6 minutes. After cooking, stir again with wire whisk until mixture is smooth. Cover with casserole lid and microwave an additional 6 to 7 minutes on high. Remove from microwave and let stand an additional 3 to 4 minutes. Serve individual portions of sauce over polenta.