Creamy Goat Cheese Polenta With Chicken Recipe

Fusion cuisine

Creamy Goat Cheese Polenta with Chicken recipe

About this recipe

A high-protein dinner featuring creamy goat cheese polenta paired with tender chicken for a satisfying and flavorful meal. Perfect for those seeking a hearty yet elegant dish.

Ingredients

  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • 1 L Itsu Sesame Chicken Broth For Noodles For 4
  • 50G Pepper Black Ground BWFO
  • 1.5 Kg Natco Cornmeal Medium, 1.5Kg
  • 1 kg Great British Trading Limited Goats Cheese Log Chevre Queso De Cabra 1Kg
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • 950G Shazans Chicken Breast
  • 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
  • 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

  1. 1. In a medium saucepan, bring 2 cups of milk, 2 cups of chicken broth, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to a boil over medium heat.
  2. 2. Gradually whisk in 1 cup of yellow cornmeal, then reduce the heat to low. Continue stirring constantly for about 5 minutes until the mixture thickens.
  3. 3. While the polenta cooks, heat 1 tablespoon of rapeseed oil in a skillet over medium heat. Add 300 g of diced chicken breast and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown.
  4. 4. Remove the polenta from heat and stir in 1/2 cup of goat cheese, 1/2 cup of grated parmesan cheese, and 1 tablespoon of rapeseed oil until smooth and creamy.
  5. 5. Serve the polenta in bowls, topped with the cooked chicken and an additional sprinkle of parmesan cheese for garnish.