Chicken And Polenta Puttanesca Melts Recipes

CHICKEN IN PUTTANESCA SAUCE OVER CREAMY POLENTA

Steps:

• The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
• Bring up to a simmer, then turn the heat down to low.
• While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
• Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
• Remove chicken from skillet to a plate; cover with foil, set aside.
• Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
• Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
• Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
• To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
• Add in the butter and grated cheese; stir to combine.
• If polenta becomes too thick, you can always add more stock or milk.
• Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.