I love polenta. I love it as a side dish with Chicken Alla Ciociara, with the gravy and pan drippings drizzled over it, or with thick tomato sauce spooned over it, known as Polenta alla Ciociara.
Chicken alla Ciociara with Polenta
You can prepare it with either water or milk. Use water if you’d like a lighter version of it so that you can eat it with chicken or meat, or even shrimp. It comes out a little stiffer and can actually be sliced and fried for an Italian version of corn chips. Use milk if you’d like a creamy taste and to eat it as a main dish.
Polenta made with water.
Polenta
Serves 4 to 6 people
Ingredients
1 T olive oil
1 garlic clove, smashed
1 cup of yellow cornmeal
3 cups of cold water, or 2 cups of water and 1 cup of milk (for creamier polenta), or 3 cups of milk (for an even creamier and denser polenta)
2 chicken bouillon cubes
onion powder, to taste
salt, to taste
- in a large measuring cup, dissolve bouillon cubes in the cold water (or milk).
- sauté garlic in oil in a pot .
- add cold water to the pot.
- slowly add the cornmeal into the water while stirring.
- add salt and onion powder to the pot.
- cook on low heat, constantly stirring so as not to burn or stick to the pot, for about 1/2 hour. If you undercook it, it will feel gritty in your mouth. Add more water or milk if you see that it is becoming too dry.
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