Fresh Tomato And Basil Chicken Over Super Creamy Polenta Recipes

Steps:

• Bring 3 cups chicken broth to a boil in a saucepan.
• While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
• Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
• Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
• Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
• To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
• Add in the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Steps:

• For the super creamy polenta, bring 3 cups of the chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down to low and let it wait for you.
• While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over medium-high heat with the EVOO. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3 to 4 minutes, or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add the onions and garlic, continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3 to 4 minutes.
• While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the Parmigiano and season with salt and pepper. You want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.
• To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue to cook for about 1 to 2 minutes, or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
• Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

Steps:

• To prepare chicken, On waxed paper, combine flour, pepper and 1/2 teaspoon salt; Coat chicken legs.
• In nonstick 12-inch skillet, heat oil over medium heat until hot.
• Add legs and cook 10 to 12 minutes until browned, turning over once.
• Transfer to plate.
• To drippings in skillet; Add onion and cook 5 minutes or until golden brown, stirring frequently.
• Add wine; boil 2 minutes or until reduced by half.
• Add tomatoes with the juice, olives, lemon peel, 6 thyme sprigs and remaining salt.
• Return legs with any juices to skillet, stirring to coat.
• Reduce heat to low; cover and simmer 20 minutes or just until juices run clear when the thickest part of the leg is pierced with a knife.
• Meanwhile, prepare Soft Polenta: In a 3-quart saucepan, heat milk and broth to boiling over high heat.
• Reduce heat to low; Gradually whisk in cornmeal.
• Cook 10 minutes or until mixrure is very thick, stir occasionally.
• Remove saucepan from heat; stir in butter and pepper.
• Remove lemon peel and thyme sprigs from chicken mixture.
• Spoon polenta on to plates; top with a chicken leg and some sauce.
• Garnish with remaining thyme sprigs.
• Enjoy.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°. Line a large rimmed baking sheet with foil and brush with 1 Tbsp. oil. Arrange polenta rounds on oiled sheet.
• Very coarsely chop (do not purée) half the tomatoes in a food processor. Cut remaining tomatoes in half (quarter if large). Combine tomatoes in a bowl with 4 tablespoons oil and remaining ingredients. Toss to coat.
• Stack three 24x12" sheets of parchment paper on another baking sheet. (Don't use foil-the tomato acid will react with aluminum.) Spoon tomato mixture onto one side of stacked parchment. Fold parchment layers over mixture and crimp edges tightly to form a sealed packet.
• Place baking sheet with tomato packet on upper rack and sheet with polenta on lower rack. Bake, turning polenta rounds once, until polenta is light golden and tomatoes are saucy (carefully open packet to check; steam will escape), 25-30 minutes. (You can also cook polenta in a grill pan or on a charcoal or gas grill.)
• Spoon tomato sauce over polenta.