copyright Carnaldish 2012. this recipe serves 1 to 2 people and can be doubled to serve more.
- 1/2 cup water
- 1/2 cup chicken stock
- 2 tbsp heavy cream
- super tiny pinch of baking powder
- 1/2 tsp dried parsley
- Pinch of cayenne pepper
- Pinch of onion powder
- Pinch of paprika
- 1/4 cup plus 1 tsp stone ground polenta/grits
- 2 small cloves of garlic, finely minced (or about 1/2 tsp granulated garlic)
- 2 to 3 tbsp butter
- 1 to 2 rosemary leaves, chopped (optional)
- 1/2 cup grated white cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese for garnish (optional)
- squirt of lemon juice (optional)
- In a small saucepan, bring the water, chicken stock, parsley, seasonings, and baking powder to a boil.
- Add the polenta/grits and immediately bring the heat down to low, while stirring frequently to avoid the mixture from clumping together. Keep stirring until the simmer settles a bit, then cover. Add the garlic and allow the polenta to cook over low heat for about 8 to 10 minutes, stirring often. Reduce the heat to low, stir in the heavy cream and allow to cook for another 3 to 5 minutes. Season with salt and pepper as necessary and continue to cook over low heat for about 5 minutes longer or until polenta is no longer gritty. The consistency should be thick but creamy, not too runny or wet. Add the butter and cheese just before serving with the Chicken Canzanese. Garnish with Parmigiano-Reggiano cheese and a squirt of lemon juice if you’d like.
Adding a very tiny pinch of baking powder breaks down the structure of the polenta so that it cooks a lot faster.
If at any point your polenta soaks up the liquid faster than it’s being cooked, just add a little more water, chicken stock or cream to loosen it.
- Serving Size: about 1 cup per serving