Saw this recipe on
BHG and thought it sounded good... yep, it's a keeper! I modified it a little - the original recipe called for grits but after I googled the difference between grits (which I couldn't find in the grocery store) and polenta (which I already have in my cupboard) and found it's just a matter of how coarse the cornmeal is ground I decided it's now "pumpkin polenta". I used bigger pieces of chicken so increased the spices and baking time a bit, made more polenta than called for, and added parmesan in addition to the cheddar cheese (click
here for my version). Served with roasted asparagus - delish Sunday Supper.
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I forgot to take a picture of the polenta with the
roasted chicken...the chicken basically just looked
like chicken though, you get the idea :) |
If you haven't made polenta before, give it a try - it's very easy and quick. You can buy it in a container and measure out the cornmeal to add to liquid, or buy it in a tube ready to slice or add liquid to it if you want it creamy and softer. Great both ways.
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| a few of the ingredients... |
