Recipe - Polenta With Chicken Arugula And Goat Cheese

POLENTA CUBES
2 cup Chicken Stock
3 Cloves garlic; chopped
One fourth cup Cayenne sauce
1 cup Polenta or finely ground
cornmeal
One fourth cup Grated Parmesan cheese
Salt and black pepper to
taste

TO ASSEMBLE
4 cup Polenta cubes
8 ounce Boneless; skinless chicken
; breast
1 tablespoon Olive oil
2 Shallots; chopped
2 Cloves garlic; chopped
1 cup Chicken Stock
One fourth cup Kalamata olives; pitted
One fourth cup Diced sundried tomatoes
One fourth pound Fresh arugula
One fourth cup Balsamic vinegar
2 teaspoon Chopped fresh basil
Salt and black pepper to
taste
One half cup Soft; mild goat cheese,
; crumbled

For the polenta, place stock, garlic, and cayenne sauce in a saucepan and
bring to a boil. Slowly whisk in the polenta and stir until the mixture is
thick and resembles very thick mud, 4 to 5 minutes. Whisk in the Parmesan
cheese and season well with salt and pepper. Pour onto a greased rimmed
baking sheet and allow to cool in the refrigerator for about 1 hour. When
polenta is cool, cut into 1/2inch cubes and set aside.

To assemble the dish, cut the chicken breast into 1/2inch slices. Heat oil
in a large saute pan until smoking hot. Add chicken and sear on both sides,
about 2 minutes per side. Add shallots and garlic and saute lightly, being
careful not to burn them. Add stock and simmer to reduce, 2 to 3 minutes.
Add olives and sundried tomatoes and cook for about 2 minutes. Add arugula
and cook until it starts to wilt. Add polenta cubes and toss to mix. Add
vinegar and basil. Season to taste. Add the goat cheese and toss to mix.
Place on plates or a serving platter and top with more goat cheese or
Parmesan cheese. Serve hot.

Serves four.

Converted by MC_Buster.

Per serving: 480 Calories (kcal); 36g Total Fat; (71% calories from fat);
12g Protein; 20g Carbohydrate; 16mg Cholesterol; 7762mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 One half Vegetable; One half Fruit;
6 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.