Poulet a la Polenta

By akselden

Ingredients

• 3 1/2 ounces butter
• 1 tablespoon vegetable oil
• 1 medium chicken (boned,skinned, and cut into large dice)
• 2 medium onions (peeled and thinly sliced)
• 1 pound button mushrooms
• 6 tomatoes (peeled, seeded, and cut into medium dice)
• 1 quart milk
• 1 1/2 cups fine cornmeal
• 4 egg yolks
• Salt and freshly ground
• black pepper
• 1/3 cup Parmesan cheese (grated)

Preparation

Step 1

Preheat oven to 500°F.

Heat half the butter and half the oil in a saute pan until hot. Season chicken with salt and pepper and saute on all sides until light brown.

Remove chicken and add the onions to the same pan. Cook for 10 minutes.

In another pan, heat the remaining butter and oil and saute the mushrooms until the liquid evaporates. Season with salt and pepper.

Combine ingredients from both pans and the chicken with the diced tomatoes in a large pot. Adjust seasoning with salt and pepper, and cook for 20 minutes, uncovered, over low heat.

In a saucepan bring milk to a boil, sprinkle in the cornmeal, whisking constantly for 10 minutes. Remove cornmeal mixture from the heat, whisk in egg yolks and season with salt and pepper to taste.

Pour the polenta into a large ceramic dish and spread in an even layer. Pour the chicken mixture on top of the polenta and sprinkle with the grated cheese, Bake for 15 minutes.