Chicken with polenta and bagna is an old family recipe that is perfect on cold winter days. Butter, sage and chicken broth make a tasty bagna to go with the creamy polenta and cheese.
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
5-6chicken thighs
1-2Tablespoonsolive oil
salt & pepper
4Tablespoonsbutter
1cupchicken broth or bouillon
2teaspoonsdried sage
1cupcorn meal
4cupswater
1teaspoonsalt
4slicesof brick cheeseor halvarti or jack cheese - optional
blue cheese crumbles- optional
Instructions
In a dutch over or large pot, heat the olive oil.
Salt and pepper your chicken thighs and brown in the pan.
Next add butter, broth and sage. Cover and cook until the chicken is done 20-30 minutes on medium.
minutes before serving make the polenta. Follow the directions on the container.
(My directions say to boil 3 cups of water. Then add the 1 cup of polenta and salt to the remaining 1 cup of water. Add polenta mixture to boiling water and stir constantly until it thickens. Cover and turn on low for 5 minutes and it's done.)
To assemble, add a small mound of polenta to your plate. Top with cheese then add another layer of polenta. Ladle some of the bagna (sauce from the chicken) on top.