garlic polenta

A simple recipe for chicken and polenta with garlic, a typical Romanian polenta dish, full of comfort and flavor.

Polenta Chicken

Garlic chicken:

chicken legs/ chicken quarters (See note)

vegetable oil

paprika

chicken stock

parsley

garlic cloves

fine sea salt and pepper

For the polenta:

polenta

1120 ml/ 2.4 pints

4 2/3 cups water

fine sea salt

butter, optional

Remove the skin from the chicken legs and...

Remove the skin from the chicken legs and divide them at the joint. Sprinkle them generously with salt and pepper.

Heat the oil in a large, heavy-bottom pan,...

Heat the oil in a large, heavy-bottom pan, a pan large enough to hold the chicken pieces in one layer. Place the chicken parts in the pan and brown all over. Sprinkle the paprika on top and stir well to coat the chicken parts with it. Add the chicken stock, it should cover the meat almost entirely, but the chicken should not be swimming in liquid.

Chop the parsley and add half of it...

Chop the parsley and add half of it to the pan. Add some pepper, bring to a boil, lower the heat and cover the pan leaving a crack open. Cook for about 30 minutes (turning the chicken once in between) or until the meat is cooked through.

Start making the polenta about now if you...

Start making the polenta about now if you want to serve this immediately.

By the end of the cooking time, the...

By the end of the cooking time, the sauce should have reduced by half. If you want a thicker sauce, remove the lid from the pot during the last 5 minutes of the cooking time. I don't find it necessary, I like to have a runnier sauce to soak the polenta.

Grate the garlic cloves and add them to...

Grate the garlic cloves and add them to the pan together with the rest of the chopped parsley. Cook for 1 minute, remove from heat and season.

To make the polenta, heat the water in...

To make the polenta, heat the water in a large pan but do not let it come to a boil. Add the salt, stir to dissolve. Add the polenta in a slow stream while stirring all the time.

Bring to a boil, lower the heat, cover...

Bring to a boil, lower the heat, cover with a crack and cook, stirring often, according to the packet's instructions. Mine takes about 20 minutes, but that can differ greatly depending on the polenta you bought.

Once the polenta is ready, stir in the...

Once the polenta is ready, stir in the butter.

Serve as soon as the polenta is ready.

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Perfectly caramelized pork chops served over creamy roasted garlic polenta with sautéed greens. A complete meal loaded with flavor and ready in under 30 minutes.

Balsamic Glazed Pork with Roasted Garlic Herb Polenta and Greens

pork loin chops

balsamic vinegar

water

fruit

tbsp extra virgin olive oil (divided)

Sea salt and black pepper

***Roasted Garlic Herb Polenta***

garlic

tsp extra virgin olive oil

milk (I used unsweetened cashew milk)

tbsp herbs

pomegranate seeds (pine nuts, extra herbs)

Preheat the oven to 500 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

To make the polenta, pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly pour in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. During the last minute or so, stir in roasted garlic, fresh herbs and a dash of salt and pepper.

While the polenta cooks, prepare the pork. Pour balsamic vinegar, water and preserves in a liquid measuring cup and mix well. Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Season pork chops with salt and pepper and place on the skillet, searing for 3-4 minutes to get a nice caramelization. Flip and cook for another 2-3 minutes, until browned. Reduce to medium heat and pour in all but 1/4 cup of balsamic mixture. Allow the sauce to simmer until it coats the pork, about 3-4 minutes, stirring frequently.

While the pork finishes cooking, heat 1 tbsp of olive oil in a separate skillet over medium heat. Once hot, add swiss chard and saute for 3-4 minutes, stirring frequently, until wilted down.

To assemble: spoon ~1 cup of polenta onto a serving plate/bowl. Top with a spoonful of swiss chard and one pork chop. Pour a drizzle of remaining balsamic mixture (or spoon out leftover balsamic glaze from the skillet) on top. Garnish with fresh herbs, pomegranate seeds and pine nuts. Serve!

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The most viewed garlic polenta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine