Like I mentioned yesterday, I make polenta to accompany M’s favorite chicken dish. We tried it with whole grains, rice, potatoes, but finely landed on polenta. It absorbs the delicious sauce and balances the tangy spice of the peppadews beautifully. And, it’s a short cut dish (yay)!
You’ll want to purchase one of those polenta logs from the grocery store. They can be found in the produce section chilled, but both Trader Joes and Whole Foods carry them near the pasta in the regular aisles. It does not have to be chilled unless you purchase it that way.
In a medium saucepan, heat 2 tablespoons of butter and a good splash of olive oil. Once hot, add in some minced garlic and allow it to cook for a minute or two until fragrant.
Break up the polenta log into six or seven chunks and add it to the saucepan. Immediately add in at least one cup of chicken broth and turn your burner to low.
As the polenta cooks in the broth it will begin to soften. Mash it until soft. Add in some rosemary (or whatever herb will accompany your main dish) and stir occasionally until all of the broth is absorbed.
Season generously with salt and pepper and add in a good sprinkle of parmesan.
In total, this will take about 15 minutes. It’s also great headed up as leftovers.