If the polenta mixture is not quite thick enough after 8 minutes, continue microwaving at HIGH at 1-minute intervals, stirring after each minute, until thickened.

Manchego Polenta

onion

olive oil

water

polenta

unsalted chicken stock (such

black pepper

salt

Manchego cheese, grated (about 1/4 cup)

Combine onion and olive oil in a large microwave-safe bowl, stirring to coat. Add 2 1/4 cups water, polenta, stock, pepper, and salt, stirring to combine. Microwave at HIGH 8 minutes, stirring after 4 minutes. Stir in ­Manchego cheese.


 After seeing a play based upon Jane Austin’s Sense &amp; Sensibility, I posed a similar polenta based recipe that includes some crystalized ginger and pepitas. Check out my post athttp://www.cookingthekitchen.com/hasty-pudding-breakfast-jane-austen/ 

It's polenta, nothing exciting here, but it does serve as a nice base for the flattened chicken, which is why I gave it 4 stars.  By itself, it's a 3-star recipe.  If I were to serve it without the chicken, I'd switch to a stronger cheese, e.g. parmesan.

It tastes like plain polenta with a hint of raw onion.  There is NO flavor from the Manchego, which is really sad since Manchego isn't the cheapest cheese in the world and since it is delicious when nibbled on its own.  Don't waste your time with this dish and certainly don't waste any Manchego on it that you could enjoy in other ways.

Much better than I expected and so easy.  I served it with Pan-Seared Herb Shrimp (Jan 2016).  Great together.  This is a great side that will work with many meals.

manchego polenta

Total: 16 minutes

Servings: 2.5

Author : Maureen Callahan

Ingredients

Instructions

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