Poultry, Not Politics

Not this:

Tim Pawlenty

This.

Savory Polenta

Specifically, Pan-Seared Chicken with Apricot Dijon Sauce paired with Savory Polenta, as prepared by Younger Daughter.

courtesy Alton Brown

Ingredients:
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated

Directions:
Preheat over to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven.


Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt and pepper. Once they are incorporated, gradually add the Parmesan.


Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles, Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

The meat:
The chicken breasts are seasoned with salt and pepper, drizzled lightly with olive oil, then seared in a stainless steel skillet on medium heat.

When cooked through and brown on both side, brush your choice of finishing sauce onto the top and place under broiler for approx. 30 seconds until sauce sticks on the meat.

Repeat the process, brushing three to four layers onto the breasts before serving.