Saucy Chicken and Sausage over Creamy Parmesan Polenta

• Gluten free

• Meat

  • 1 6 oz chicken breast
  • 2 Italian sausage, links

• Produce

  • 3 cloves Garlic
  • 1 Onion, small
  • 1 tsp Oregano, dry
  • 2 tbsp Parsley, fresh

• Condiments

  • 1 tbsp Hot sauce
  • 1 cup Tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 cup Cornmeal
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 5 tbsp Butter
  • 1 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup Chicken broth or dry white wine

• Liquids

  • 4 cups Water

Found on jocooks.com

Description

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tsp dry oregano
• salt and pepper to taste
• 1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
• 2 Italian sausage links, cut into 1 inch pieces
• ½ cup chicken broth or dry white wine
• 1 cup tomato sauce
• 1 tbsp hot sauce, I used Franks
• 2 tbsp butter
• 2 tbsp fresh parsley chopped for garnish
• 1 cup cornmeal
• 4 to 4½ cups water
• 1 cup (8 oz) Parmesan cheese, grated
• 3 tbsp butter
• ¼ tsp black pepper

Directions

• In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
• Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
• Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
• Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and youll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until youve used 4 to 4½ cups of water and the cornmeal is cooked and doesnt taste raw. You will need to whisk occasionally but theres no need to hover over the pot while its cooking.
• Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
• Serve by plating polenta, then topping it with the chicken and sausage stew.

Nutrition