Chicken Thighs with Roasted Vegetables and Polenta
Polenta (corn grits) strikes fear into the heart of those that have tried to cook it and failed because when polenta fails it fails big time! Lumpy dumpy ickiness that you hang wallpaper with is the visual I get! I always love ordering it when I am in Italy but never made it at home. So I worked at it a few times, trying just organic cornmeal and then the organic polenta. I have to say it was easier than I thought and I have a detailed recipe below.
I only use organic polenta whole grains. They are from the corn family so I want to be sure they are non-GMO. Think of polenta as a substitute for other grains like rice and quinoa. Using some butter and parmesan gives it a deep rich flavor that will leave you with a deep impression. You know the kind of impression that makes you want MORE! Although it takes 30 minutes to cook don’t let that stop you. The misconception is that you have to whisk for 30 minutes and you don’t! See the recipe below!
Thank you, Natural Grocers for giving us hard to find fresh organic produce! This bowl is piled high with organic kohlrabi, radishes, beets and sweet potato! Not to mention the high quality of Mary’s Chicken!
Dinner is served! Classic comfort food with an exotic spice twist. Serve it with or without the chicken. The roasted vegetables are succulent and extraordinary on their own when paired with the polenta!
- 2 chicken thighs bone in, remove skin
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp fresh turmeric, grated
- 1/8 tsp cayenne pepper
- 1 cup prepared polenta (recipe below)
- 2 carrots, sliced
- 1/2 onion, sliced in wedges
- 1 sweet potato, cubed
- 2 beets, cubed
- 4 radishes, quartered
- 4 tbs olive oil
- sea salt and pepper
Preheat oven to 425°. Line one baking sheet with parchment paper. You will also need an extra piece of parchment paper.
Remove any skin from the chicken and discard. Pat chicken thighs dry with a paper towel. Place on 1 half of the extra piece of parchment paper and set aside.
In a small bowl mix garlic, cumin, tumeric, and cayenne.
Top each chicken thigh with 1/2 tbs olive oil then fresh herbs and spices. Rub in and coat evenly.
Fold the other half of parchment over the thighs. Fold each of the three open sides to create a sealed package. Place on baking sheet.
On the remaining side of the baking sheet add vegetables. Coat with remaining olive oil and salt and pepper.
Roast entire baking sheet at 425° for 25 minutes. Turning vegetables once halfway through.
Add 4 cups of water to a saucepan. Bring to a rolling boil. Add a pinch of salt.
Add 1 scant (95% full) cup to boiling water. Pour in one continuous flow while whisking at the same time.
Keep whisking until the polenta starts to thicken. Reduce heat to low and cover.
Set a timer for 30 minutes. Every 5 minutes remove the lid and stir gently. Do this until the polenta is fully cooked and tender.
Once it is fully cooked remove from heat stir in 2 tbs of grass-fed butter cover and wait 5 minutes. Serve hot with fresh parmesan and parsley.
In a shallow bowl add half of the potenta. Top with veggies and then chicken thigh. Grate fresh parmesan over the top or a squeeze of lemon.