Mushroom Gravy
10 chicken breasts, cut into strips
3 cloves of garlic, minced
1 onion, chopped
2 tablespoons salt
1/2 teaspoon paprika
1 cup tomato paste
2 cups water
1/4 cup chopped fresh parsley
Polenta
250g cornmeal
1 tablespoon salt
1 cup water
4 cups vegetable broth (dissolve two bouillon cubes in 4 cups boiling water)
Filling
100g grated cheddar cheese
1 cup Catupiry cheese
Mushroom Gravy
10 chicken breasts, cut into strips
3 cloves of garlic, minced
1 onion, chopped
2 tablespoons salt
1/2 teaspoon paprika
1 cup tomato paste
2 cups water
1/4 cup chopped fresh parsley
Polenta
250g cornmeal
1 tablespoon salt
1 cup water
4 cups vegetable broth (dissolve two bouillon cubes in 4 cups boiling water)
Filling
100g grated cheddar cheese
1 cup Catupiry cheese
Mushroom Gravy
Season the chicken with garlic and fry it in a medium saucepan until golden brown
Add the onion and season with salt, paprika, and mushroom gravy
Cook for 30 minutes or until tender
Stir in tomato paste and water
Cover the saucepan and cook for an additional 30 minutes or until the mixture thickens
Add parsley and stir well
Polenta
In a large pot, mix together cornmeal, salt, and water
Stir until smooth
Bring vegetable broth to a boil in a separate pot
Gradually add the hydrated cornmeal, stirring constantly
Reduce heat and cook for 45 minutes or until polenta thickens and forms a crust at the bottom of the pot
In the refrigerator, place half of the polenta
Top with cheddar cheese and cover with Catupiry cheese
Distribute the remaining polenta over the filling
Spread mushroom gravy on top and serve.
