Tag Archives: Polenta

Roasted Chicken Breast with Polenta and Cherry Tomatoes

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Wake up Monday…I’m here to put some well being in to your day. The last couple of weeks I took some personal time to try a few recipes that I have seen on Food Network, daytime talk shows, and in magazines. I went straight by the recipes (well, for the most part)! It was fun, mindless cooking, with the recipe front and center, rather than analyzing and creating. So remember the Buddy System and pass it on; be sure to tag the source if you post it on the Insta. This first one is from Katie Lee Biegel, as seen on The Kitchen a couple of weeks ago. Kicks you happily in the back of the throat and keeps you smiling. Simply put, it’s simple but not simplistic. How’s that for using a “root” word thrice in one sentence…grammar baby! Ha!

Nonstick cooking spray, for the baking dish
1 lb tube polenta, sliced 1/2″ thick
Kosher salt and freshly ground black pepper 
5 Tbs extra-virgin olive oil, plus more for serving 
2 boneless, skinless chicken breasts 
2 t Italian seasoning* 
1/2 cup grated Parmesan, plus more for serving 
6 cloves garlic 
1 pint cherry tomatoes (a slight break from Katie’s recipe, because this is what I had on hand)

Preheat the oven to 400 degrees F.
Spray a baking dish with nonstick cooking spray.
Place 5 slices of polenta in an even layer on the bottom of the baking dish.
Sprinkle with salt, pepper and 1 Tbs olive oil.
Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper.
Top each with the Italian seasoning* and Parmesan.
Arrange the garlic cloves and tomatoes around the chicken.
Sprinkle with salt and pepper and drizzle with the remaining 4 Tbs olive oil.
Bake until the internal temperature is 165 degrees F on an instant-read thermometer, about 30 minutes.
Garnish with Parmesan and olive oil to taste.
Serve warm.

*If you don’t have premixed Italian Seasoning, simply combine and whisk together the following:
1 1/2 t dried oregano
1 t dried thyme
1/2 t dried basil
1/2 t dried rosemary

Katie’s cookbooks always find their way to the top of my browsing pile! And her newest book It’s Not Complicated comes out in March. Can’t Wait!

Polenta and Black Eyed Peas

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I made this last night for a quick and easy supper, again vegetarian…not on purpose.  I had the ingredients on hand and was too lazy to go to the grocery for anything else!  I used to make this with chopped tomatoes, but The Don isn’t wild about tomatoes, so I used a red pepper that was handy, and it made for a sweeter flavor.  Tomato vs red pepper, your choice!  It can also be used as a starch side dish, rather than a potato or rice.  When I serve it as a side I top it with just a bit of black eyed pea mixture, not smothered as below! Polenta Black Eye Pea

Polenta Black Eyed Peas Entree8 oz tube refrigerated sun dried tomato polenta, sliced
*If this polenta is not available, you may use plain, or any flavor polenta.
15 oz can black eyed peas, rinsed and drained
1/2 of sweet onion, finely chopped
1 red pepper, chopped
1/4 cup water
4 Tbs chopped fresh cilantro, divided
1/4 cup light sour cream
Cooking spray

Coat a non stick skillet with cooking spray.
Cook polenta rounds over medium high 4 minutes per side, or until lightly browned.
Remove from heat and keep warm.
Wipe pan with paper towel.

Spray with cooking spray again.
Cook peas with onion, pepper, and water over medium heat 3 minutes,
or until water evaporates.
Remove from heat.
Stir in 3 Tbs cilantro.

Arrange polenta rounds on serving platter.
Spoon warm pea mixture over polenta rounds.
Top with dab of sour cream.
Sprinkle cilantro over sour cream.

Polenta is not highly caloric and is quite filling.  Two slices carry 140 calories.

Here it is as served as a starch side.  I suppose it could be used as a first course as well, rather than a soup or salad.  Why not?!Starch Polenta with Black Eye Peas