Sauce
10 chicken thighs, boned and cut into bite-sized pieces
3 cloves of garlic, minced
2 tablespoons of olive oil
1 onion, diced
2 teaspoons of salt
1/2 teaspoon of black pepper
1 cup of tomato sauce
2 cups of water
1/4 cup of chopped fresh parsley
Polenta
250g of cornmeal
1 tablespoon of salt
1 cup of water
4 cups of vegetable broth (dissolve 2 bouillon cubes in 4 cups of boiling water)
Filling
100g of shredded cheddar cheese
1 cup of cream cheese, softened
Accessory
Refrigerator at 3-5°C
Sauce
10 chicken thighs, boned and cut into bite-sized pieces
3 cloves of garlic, minced
2 tablespoons of olive oil
1 onion, diced
2 teaspoons of salt
1/2 teaspoon of black pepper
1 cup of tomato sauce
2 cups of water
1/4 cup of chopped fresh parsley
Polenta
250g of cornmeal
1 tablespoon of salt
1 cup of water
4 cups of vegetable broth (dissolve 2 bouillon cubes in 4 cups of boiling water)
Filling
100g of shredded cheddar cheese
1 cup of cream cheese, softened
Accessory
Refrigerator at 3-5°C
Sauce
Season the chicken with garlic and cook it in a medium pan with olive oil for 10 minutes or until browned
Add the onion and season with salt, black pepper, and oregano
Add the tomato sauce, water, and parsley
Cover the pan and let it simmer for 30 minutes or until the chicken is tender
Stir in the cream cheese
Polenta
1
In a large bowl, mix together the cornmeal, salt, and water until smooth
In a medium saucepan over medium heat, bring the vegetable broth to a boil
Add the hydrated cornmeal mixture and stir constantly for 45 minutes or until thickened
2
When boiling, reduce the heat and let it simmer, stirring occasionally, for 45 minutes or until thickened and starting to form a crust at the bottom of the pan
3
In a refrigerator, place half of the hot polenta
Cover with shredded cheddar cheese and top with cream cheese
Spread the remaining polenta over the cheese and smooth the surface with a spatula
Drizzle the sauce over the top and serve with a salad of lettuce
