THE CORVALLIS CARROT
What you'll be getting:
Baked Chicken with Creamy Polenta
6 oz chicken thigh
150g vegetables (carrots, tomatoes, red peppers, zucchini, kale)
300 g soaked polenta (weight is including the water)
1 T parmesan cheese
(veggies are pre-seasoned with lemon juice, salt, pepper, oil, basil and nutritional yeast)
Equipment needed: Pan with a lid, pot (or dish)for cooking polenta
Pre-heat oven to 415.
In a pan place a little oil and bring the temperature up to a high heat.
Place chicken skin side down, sear for 1 minute.
Add your vegetables to the pan, cover and place in a 415 degree oven.
Set a timer for 25 minutes.
In a pot, that is oven safe, add your soaking polenta. Soaking the polenta over night cuts the cook time in half.
Let the polenta come up to a boil, cover, then place in the oven.
The polenta should cook for at least 20 minutes.
Now you can relax for about 20 minutes while everything cooks. Cabernet would pair very well with this meal.
When your timer goes off, pull out the chicken and veggies and check polenta. I like to be able to drag a wooden spoon through it without it being too wet.
Add cheese. Please note that you do not need the cheese to make the polenta creamy, if you choose to not use it, you may want to add some salt and pepper to add a little more flavor.
Plate polenta first. As it cools it will begin to congeal so you want to plate while it is warm.
After topping the polenta with the chicken and veggies there will be a lot of flavor still in the pan. Add about 1 T of water per serving to create a pan sauce.
You can stir with a spatula, or spoon, whatever you have handy.
Pour on top of the dish.
From start to finish, this meal took just over 25 minutes. Enjoy.