This dish is perfect for this cold weather here. By the way, what kind of autumn is this putting on winter stalls, guys? I’m not a big fan of cold, I think it’s only good for one thing: eating! And hey, if you think polenta is something boring, it’s because it wasn’t made well! So let’s write down the recipe this promises!
Ingredients for the sauce:
1/2 chopped onion;
2 cloves of chopped garlic;
400g chicken breast in small cubes;
1 envelope of powdered chicken broth (or 1 tablet);
1 tablespoon of soy sauce (shoyu);
1 can of peeled tomato or 1 and 1/2 cup of ready-made tomato sauce;
1/2 cup of water;
Salt, pepper, green scent according to your taste.
Saute the chicken with the onion and garlic. Add the chicken broth, soy sauce, tomato sauce and water. Let the mixture boil and keep the pan covered over low heat, stirring occasionally for about 40 minutes, or until the chicken is very tender.
If the sauce starts to get too thick, add boiling water little by little (keep a mug of boiling water nearby for this task). As I used an iron pan, the chicken was very tender due to the internal temperature it reaches. If you prefer, put everything under pressure for 15 minutes.
For polenta:
Bring 1 liter of water to the boil with 1 tablet or envelope of broth of your favorite flavor (if you want, you can use a homemade broth). Let it boil.
Mix 1 cup of cornmeal with 2/3 cup of water and add this mixture little by little (while stirring constantly) to the boiling broth.
After it thickens (consistency of thick porridge) continue stirring for 10 minutes to remove the strong cornmeal taste. If you think it’s too thick, you can add a little more hot water.
Turn off the heat, add 3 tablespoons of grated parmesan. Adjust the salt if necessary. You can serve it in a single dish or in individual portions. Makes about 4 servings.
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