Creamed Chicken with Corn and Bacon Over Polenta

Creamed Chicken with Corn and Bacon Over Polenta
Photo by Rita Maas

Ingredients

  • 1 teaspoon kosher salt
  • 2 cups fresh corn
  • ½ pound Fontina cheese (preferably Italian)
  • ¼ cup fresh basil
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 6 bacon slices
  • + 9 more ingredients
    • 1 pound skinless boneless chicken breast halves
    • 3 large plum tomatoes
    • ½ teaspoon black pepper
    • 2 tablespoons unsalted butter
    • 1 ¼ cups heavy cream
    • 1 ½ cups instant polenta
    • 6 cups water
    • 2 ½ teaspoons kosher salt
    • ½ cup finely grated parmesan

Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet. Pat chicken dry and season with salt and pepper. Add t...

View full recipe at Epicurious

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