I’ve been wanting to try cooking Polenta for a while so I bought some and did a more home-style meal! A little bacon and cheese in the Polenta was perfect, and I used the bacon grease to create a tasty BBQ sauce for my chicken. Bacon grease is apparently good for everything! The asparagus was the right touch to round out the meal.
2 chicken breasts
4 pieces of bacon – cooked and crumbled
3 garlic cloves – chopped
1 tsp rosemary
1/8 cup brown sugar
2 tbs honey
3 tbs white vinegar
3 tbs Worcestershire sauce
1/4 cup polenta (served 1)
1 cup water
shredded Parmesan cheese – for topping
Asparagus – as much as you want
To start, put the asparagus in a baking dish and bake at 350 for 20 minutes or until desired texture. Drizzle a little olive oil over them before cooking or add a little pepper for additional flavor.
While the asparagus cooks, work on the Polenta. Boil the cup of water in a sauce pan, then add the Polenta and whisk. Allow the Polenta to settle, whisk again, then cover. Cook for 15 minutes, stirring occasionally. Give it a taste at the 15 minute mark, then cook for another 15 minutes or until you like what you taste. Remember to stir or it will stick. I like it smoother, so I went for the full 30 minutes. I found 15 minutes was still a bit gritty. Once it’s cooked through, add the bacon and serve with the cheese on top.
If you want to, coat the chicken with some pepper but it’s not necessary. I just like pepper. Cook the bacon in a skillet and remove it once it’s crispy. In the bacon grease, add the chicken. Cook until it’s cooked all the way through. Lower the heat a bit and add the garlic. When the garlic is fragrant, add the rosemary, Worcestershire, vinegar, brown sugar and honey. Stir and simmer until thickened – about 2 or 3 minutes.
Plate up the dish with the sauce coating the chicken. If you don’t want sauce in your Polenta, use a small bowl on the side instead. I paired this with a Zinfandel that was on the sweeter side!