1 1/4 cup of fine cornmeal
1 1/2 tablespoon of salt
1/2 cup of grated Parmesan cheese
For the chicken filling
4 tablespoons of butter
1/2 kg of chicken breast, cut in half, well washed (remove the white part)
1/2 cup of chopped onion
3 peeled tomatoes, seeds removed, chopped
1/2 tablespoon of oregano
To taste: salt and pepper
1 tablespoon of cornstarch
1 cup of milk
1 1/4 cup of fine cornmeal
1 1/2 tablespoon of salt
1/2 cup of grated Parmesan cheese
For the chicken filling
4 tablespoons of butter
1/2 kg of chicken breast, cut in half, well washed (remove the white part)
1/2 cup of chopped onion
3 peeled tomatoes, seeds removed, chopped
1/2 tablespoon of oregano
To taste: salt and pepper
1 tablespoon of cornstarch
1 cup of milk
To make the polenta, place 2 3/4 cups of water in a large pot
Let it come to a boil
Mix the cornmeal with the salt and 1 cup of cold water
Gradually add boiling water, stirring well
Cook over low heat for 10 minutes, stirring occasionally
Remove from heat and stir in grated cheese
Mix well
Place into a ring mold in the middle, well greased
Cover with aluminum foil and let rest for 15 minutes to firm up
While this is happening, melt the butter
Fry the chicken and onion for 6-8 minutes or until they are golden
Add the tomato, oregano, salt, and pepper
Stir well and fry a few more minutes
Dissolve the cornstarch in milk and add to the chicken
Cook, stirring, until it thickens slightly
To serve, unmold the polenta onto a platter and place the chicken in the middle
Suggested accompaniment: cucumber and lettuce salad
Serve 4-6.
