For some reason this sounded so good in my head. So good in fact that I sent the husband out to grab some POM. Thankfully it all worked out and was a wonderful dinner. Even Mia enjoyed the chicken with the slightly sweet sauce and creamy polenta. I wish I could take credit for the polenta but it is from an ancient book called The Cooking Of Italy given to me by my mother-in-law. It does not have one single recipe. Just hundreds of pages about the flavor combinations of each region and it is fantastic. This is a quick and easy meal that comes together fast.
Lets start with the pomegranate sage reduction:
- 2 cups pomegranate juice
- 1 Tbs fresh sage, chopped
Pour juice in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the juice has reduced to half. Turn off heat. Add chopped sage and set aside.
while the pomegranate is reducing start sauteing the chicken:
- 4 chicken breasts
- Kosher salt and fresh ground pepper
- 1/2 Tbs of olive oil
Season chicken with a pinch of salt and a pinch of pepper on both sides. Heat oil in a large non-stick skillet on medium-high.
Place chicken breast in skillet and sear for 6 minutes on each side until cooked through.
Now for the goat cheese polenta from The Cooking of Italy :
- 4 1/2 cups of water
- 1 cup of yellow cornmeal
- 4 ounces of goat cheese
- 1 tsp sea salt
- 2 Tbs of extra virgin olive oil
- 1/4 cup milk (optional, I like a creamy polenta)
While the chicken is going bring 4 1/2 cups of water to boil in a large pot.
Add cornmeal into boiling water and using a whisk stir while pouring. Reduce heat to a simmer and cook for 15 minutes. Now here is my favorite part. This book describes ancient plump ladies stirring away constantly at the polenta like they were battling a beast. Every Time I make polenta I laugh at myself and “the polenta beast.” You are welcome to continually whisk away for 15 minutes but I have found that if you step away for a second or two you can still tame the beast. The main point is to stir frequently to avoid lumps for 15 minutes.
After 15 minutesturn off heat and add goat cheese, olive oil, and salt. Stir and mix until combined. Now sneak a taste, you know to make sure it’s not poison. It’s pure heaven, isn’t it!
The combinations of the tangy salty polenta with the sweet and savory chicken is incredible! I serve a spoon full of polenta on a plate with a chicken breast on top and pomegranate sage reduction spooned over. Enjoy.