This was a totally random and made up dinner that ROCKED! I wanted something comforting, filling and wholesome - and I also wanted to use up produce that was on it's last leg in my house. I pulled every vegetable I had out of the fridge and then roasted two chicken breasts. All the ingredients are slow cooked in my dutch oven with wine and chicken stock and then served over the creamiest and most delish polenta. I didn't know what to call it, "everything but the kitchen sink chicken and veggies dinner?" Doesn't sound appetizing. A "hash" is a great way to maximize leftovers or use up produce before it spoils. Although a traditional "hash" usually contains potatoes of some sort, I replaced the starch with polenta and then named my recipe Chicken Hash over Polenta.
By the way, Jim is absolutely terrible at coming up with recipe names. I should start a list of his suggestions. My sweetie pie means well, but I'm pretty sure he would have named this "the really good chicken and vegetables."
Both Jim and I enjoyed this meal so much that I made it twice...and photographed it twice. I usually don't take pictures of a dish I've already posted, BUT I've made some improvements to my "kitchen studio."
Here is the step by step photos from my first run at Chicken Hash over Polenta:
Simply Recipes made their creamy polenta, I highly recommend you try this!!!
For two servings, heat 1 cup of water lightly seasoned with salt to a boil over high heat. Quickly whisk in 1/4 cup of polenta until fully incorporated. Lower the heat to a low simmer, add 1 tablespoon of butter and allow the polenta to cook, stirring occasionally, for 20 minutes. Finish by stirring in 1/4 cup of cream cheese and salt to taste.
Serve the hearty chicken and veggie "hash" over a mound of creamy polenta. This is comfort food ya'll! So warm and filling, full of veggies!
DON'T GO! Ahhh... I'm so giddy to show you the SAME (reletively same) recipe, but with new lighting and better camera skills.
Okay, here we go!
I love this picture. Put the lid on tight, turn down the heat to low and let it simmer for 20 minutes.
Do you have polenta in your pantry? You should. It's super easy to make, and it's a great substitute for potatoes, rice or risotto.
You get a beautiful mound of finely shredded basil. Too bad we haven't invented smell-o-blogs yet, because I absolutely love the fresh scent of basil.
I think this is a winning recipe, and as you can see by my two posts in one, it's highly customizable with whatever you may have leftover in your fridge and pantry.
Be brave and bold in the kitchen, you just may surprise yourself!