Chicken and polenta

I decided to use the leftover chipotle marinade from last week’s flank steak on chicken breasts for tonight.  Keith grilled the chicken and I bought extra so I’ll use the leftover chicken on Thursday.  (I put chicken wraps on the original menu plan but am now thinking I might make chipotle chicken salad – we’ll see what I think by Thursday.  I wanted something as a side that would provide nice balance with the spicy chipotle flavor.  I haven’t made our favorite polenta in a while so I went with that.

Rosemary polenta

  • 2 TB butter
  • 2 TB olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp minced rosemary
  • 3/4 cup chicken stock
  • 1 cup milk
  • 1/2 cup cornmeal
  • 4 TB grated Parmesan cheese

Melt butter and olive oil.  Add garlic, red pepper flakes and rosemary and saute for 1 minute.  Add milk and chicken stock and boil.  Add cornmeal and whisk, stirring over low heat.  Remove from heat and stir in Parmesan cheese.

Grilled chipotle chicken and polenta

Grilled chipotle chicken and polenta


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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