Hello there– Have you ever cooked up something and thought–“why did I wait so long to try this?” I’ve had polenta eating out, but never stirred it up at home. And guess what– It’s so easy and (if you love corn like I do) it’s super delicious!
This little Sunday lunch was packed with flavor from the comforting homey polenta to the tender chicken, the savory tomatoes and the briny olives. With a bright fresh salad–perfect. I’m imagining who we could invite in for supper to make this dish again…
TOMATO CHICKEN WITH POLENTA
1/2 cup polenta
1/2 tsp. salt
1/4 cup parmesan romano
4 chicken thighs**
2 tab. olive oil
freshly ground pepper
sprig of rosemary
sprig of thyme
(plus more rosemary & time for garnish)
1 small onion, chopped finely”
2 cloves garlic, minced
14 oz. can petit cut tomatoes with garlic & herbs
1/3 cup well brined olives
Start the polenta cooking according to the package directions (mine called for 2 cups of water, 1/2 tsp. salt). When it’s done cooking, sir in the parmesan.
While that’s cooking, heat the olive oil in a skillet. Salt and pepper the chicken thighs and drop them in the oil meat side down to brown for about 8 minutes. Then remove them from the pan.
In that same skillet, drop in the the chopped onion and sauté 2 or 3 minutes until it starts to brown. Add in the garlic and cook a minute more. Then stir in the tomatoes, rosemary and thyme.
Put the chicken back into the pan with the tomatoes and simmer it on low for 12 minutes more until it is cooked through. Stir in the olives.
At last, spoon the polenta* from the pot onto a platter and top it with the chicken and spoonfuls of the tomato sauce. Garnish with sprigs of rosemary and thyme and set it hot on the table.
*If the polenta seems a bit thick, stir in a few spoonfuls of hot water before you serve it up.
** The recipe I worked from said to cook the chicken thighs with the skin on, but I removed it and it was just fine.