With the ubiquitous temperature changes that occur in East Texas this time of year – you know what I’m talking about: coats, mittens and boots one day and T-shirts and flip flops the next – it’s hard to know how to dress in the mornings. However, it can also be challenging to know what to cook. One particularly cold day recently, I knew I wanted something hot and filling for supper, something that would “stick to my ribs” as they say.
A perfunctory internet search yielded the perfect solution – “Creamy Chicken Tamale Pie.” It looked and sounded wonderful. And it also provided an opportunity for me to experiment with polenta, an ingredient that I’d eaten before, but never cooked. Let’s just say I’m now a polenta convert.
What is polenta, you may be asking.
Polenta is an Italian dish made of boiled cornmeal that can be served hot and creamy like a porridge or cooled and solidified into a loaf that may be baked, fried or grilled. It’s known for its versatility and is often paired with meats, stews, sauces or vegetables, though it can also be used in sweet dishes. The texture varies from soft and creamy with fine cornmeal to firm and coarse with a coarser grind.
Its ingredients are primarily yellow cornmeal, water or broth, and seasonings, with butter and cheese added for richness. It has a mildly sweet corn flavor that readily takes on other tastes from broth, herbs or cheese.
Is polenta the same thing as grits, you may be asking.
No, though they are both corn-based porridges. The main differences are the type of corn, the traditional grind, and cultural origins (Italian vs. American South), leading to variations in texture, flavor, and culinary uses, but they are often used interchangeably in modern cooking.
Don’t be scared of the polenta.
Knowing that this would most likely be a heavy dish, I knew I wanted something lighter and brighter to balance it, so I paired it with a big bowl of “Simple Mexican Coleslaw.” We enjoyed every bite of the meal, with both of us even going back for seconds. Give this a try. I think you’ll like it. It’ll definitely warm you up on a cold winter day.
From halfbakedharvest.com
Preheat the oven to 400°F.
In a large Dutch oven, combine the chicken, onions, peppers, chili powder, paprika, cumin, and cayenne. Pour over the enchilada sauce. Fill the can with water and pour it over the chicken. Season with salt. Set over high heat and cook for 10 minutes, stirring occasionally. Stir to combine.
Reduce the heat to medium, partially cover, and cook for 15 minutes, until the chicken is cooked through. Shred the chicken. Stir in the black beans.
Meanwhile, make the polenta. In a medium pot, bring 3 cups of water to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the cheese, butter, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit for 5 minutes.
Spoon the polenta over the chicken. Bake for 20 minutes, until browned on top.
Scoop into bowls. Top, as desired, with Greek yogurt/sour cream, avocado, cilantro, and green onions.
From thekitchenmagpie.com
Lime dressing:
Toss together the salad ingredients in a large bowl; set aside.
Combine the dressing ingredients in a lidded jar and shake until combined. Add salt and pepper to taste.
Drizzle the dressing over the salad, then toss together in the large bowl until the salad is completely covered in dressing.
