Sun-dried tomato chicken with polenta
  • 1 liter of water
  • 1 tsp salt
  • 1 cup coarsely ground cornmeal
  • 1/2 c whole wheat flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 4 boneless skinless chicken thighs
  • 2 TBS olive oil
  • 1/3 c sherry
  • 2 TBS chopped sun dried tomatoes
  • handful of feta cheese
  1. Bring water and salt to a boil in a nonstick or cast iron pot. When the water boils add the cornmeal, stirring constantly for the first 2-3 minutes. Lower the heat to simmer, and stir occasionally, until the polenta thickens (about 30 minutes). Remove from the heat and set aside (uncovered). Heat olive oil in a 12" skillet. Combine flour with spices, and dredge the chicken, and brown it on both sides - about 2 minutes per side. Add sherry to the pan and simmer 8 minutes. Add the sun dried tomatoes, sprinkling directly over the chicken and into the sherry, and turn the chicken. Simmer 2 more minutes, then serve the chicken with the polenta, with feta cheese sprinkled over both. Put a salad on the side and you're good to go.
  2. This was inspired by something I saw in a cooking light magazine years ago, but this looks virtually nothing like the Italian-based original. I've altered it to bring in elements of the Mediterranean cuisine we love at our house, as well as the Eastern European influence of where we're from