CHEESY POLENTA
Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.
Provided by DrGaellon
Categories Grains
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
- Remove from heat. Stir in pepper, butter, cheeses and optional herbs.
Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2
CHEESY CHIPOTLE CHICKEN
I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!
Provided by ChefLee
Categories Chicken
Time 1h
Yield 8 chicken thighs, 4-8 serving(s)
Number Of Ingredients 10
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!
POLLO CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)
Chipotle chilies give this simple to prepare chicken dish a wonderful rich smoky flavour. It may be necessary to increase the number of Chipotles to intensify the flavour of the dish.
Provided by English_Rose
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
- Pour the liquid into the blender and process on high until smooth.
- Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
- Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
- Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
- Serve the chicken with soured cream, Mexican rice and frijoles de olla.
Nutrition Facts : Calories 223.6, Fat 6.7, SaturatedFat 1.1, Cholesterol 69.5, Sodium 132.4, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 29.5
CHEESY POLENTA WITH CHIPOTLE CHICKEN
White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner
Provided by SarasotaCook
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
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.
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