Cheesy Polenta With Chipotle Chicken Recipes

HONEY GARLIC CHICKEN WITH CHEESY POLENTA

Steps:

• Polenta
• Preheat the oven to 350° F
• In an oven-proof bowl, add one cup of cornmeal and water. (For firm polenta, use 4 cups water; for soft polenta, use 5 cups water)
• Add a strong pinch of kosher salt, a grind or two of black pepper, a tablespoon or two of butter, the Parmesan cheese, and give it a stir
• Cook 30 minutes and stir again
• Cook 15+ minutes, or until nearly all the liquid is absorbed and stir it again
• Roast the Garlic
• Preheat the oven to 425° F
• Wrap the heads of garlic together in aluminum foil and place them on a baking sheet
• Roast for ~ 30-35 minutes
• Honey-Garlic Chicken
• While the garlic roasts prep 5-6 bone-in, skin-on chicken thighs
• To maximize crispiness, pat the chicken thighs dry with a paper towel, before seasoning the outsides with kosher salt, a few grinds of freshly cracked black pepper, and coat the skin sides with a little bit of olive oil
• Thinly slice the white ends of the scallions
• Slice the wider green ends and set them aside to be a garnish
• Heat an oven-proof skillet (cast-iron if you have it) over low to medium heat.
• Place the oil-coated skin sides of the chicken thighs down into the pan, and let them cook for ~ 5 minutes until the rendered fat from the chicken begins to cover the bottom of the pan
• Raise the heat to medium-high and readjust the chicken thighs so they're sitting in the fat
• Cook the skin side of the thighs until they're deeply browned and crispy (~ 10 minutes)
• Turn off the heat, flip the thighs onto their uncooked side, and throw in the sliced white ends of the scallions
• Take the roasted bulbs of garlic out of the oven and let them cool 5 or 10 minutes before squeezing the now-soft cloves into a bowl
• Mash the cloves into a paste with a spoon, and squeeze about ½ cup of honey over the top. Mix the two with a spoon.
• Spread the garlic-honey blend on top of the chicken thighs (which are still in the pan). Don't go crazy. A light layer will do, and you'll need to save some for your pan sauce
• Throw the skillet into your oven (which is still at 425°), and cook the thighs until the honey caramelizes and the chicken is cooked through to 165° (~ 15 minutes)
• Move the thighs from the skillet onto a plate and place the skillet back on the stovetop over medium heat
• Garliky Pan Sauce
• Melt 3 -4 Tbsp of butter in the pan
• Add the remaining honey-garlic blend, along with a couple of glugs of white wine vinegar
• Stir to incorporate it all into a sauce and also to remove the crispy chicken bits from the bottom of the pan. (This will only take a couple of minutes, no need to bring this to a simmer)
• Finish and Serve
• Scoop some creamy polenta into a bowl, load up a chicken thigh, give the whole thing a nice spoonful of sauce.
• Top it all with pepper, flaky sea salt, and sliced green scallions

CHEESY POLENTA WITH SAUSAGE RAGOUT

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CREAMY CHEESY POLENTA

Steps:

• Heat the water, milk and salt in a saucepan over medium high heat. When it is steaming, slowly pour in the cornmeal while whisking the mixture in the pan.
• Bring to a boil. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
• Remove the thickened polenta from the stove and add the butter and the cheese. Stir until smooth and creamy. Taste, adjust the salt if needed and serve warm. Enjoy!

CHEESY CHIPOTLE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Rinse and dry your thighs and place them in a glass baking dish.
• Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
• Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
• Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
• Stir in the cream until blended then stir in the lime juice and blend well.
• Remove skillet from heat and pour sauce over the chicken thighs.
• Bake for 45 minutes or until chicken is no longer pink and juices run clear.
• Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!

POLENTA WITH GREEN CHILES AND CHEESE

Steps:

• Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
• Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
• Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
• REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
• Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

CHEESY POLENTA WITH CHIPOTLE CHICKEN

Steps:

• Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
• Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
• Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
• Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
• Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
• A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.