sauteed chicken w/ pomegranate sage reduction & goat cheese polenta

6 | August 5, 2010

For some reason this sounded so good in my head. So good in fact that I sent the husband out to grab some POM. Thankfully it all worked out and was a wonderful dinner. Even Mia enjoyed the chicken with the slightly sweet sauce and creamy polenta. I wish I could take credit for the polenta but it is from an ancient book called The Cooking Of Italy given to me by my mother-in-law. It does not have one single recipe. Just hundreds of pages about the flavor combinations of each region and it is fantastic. This is a quick and easy meal that comes together fast.

Lets start with the pomegranate sage reduction:

  • 2 cups pomegranate juice
  • 1 Tbs fresh sage, chopped

Pour juice in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the juice has reduced to half. Turn off heat. Add chopped sage and set aside.

while the pomegranate is reducing start sauteing the chicken:

  • 4 chicken breasts
  • Kosher salt and fresh ground pepper
  • 1/2 Tbs of olive oil

Season chicken with a pinch of salt and a pinch of pepper on both sides. Heat oil in a large non-stick skillet on medium-high.

Place chicken breast in skillet and sear for 6 minutes on each side until cooked through.

Now for the goat cheese polenta from The Cooking of Italy :

  • 4 1/2 cups of water
  • 1 cup of yellow cornmeal
  • 4 ounces of goat cheese
  • 1 tsp sea salt
  • 2 Tbs of extra virgin olive oil
  • 1/4 cup milk (optional, I like a creamy polenta)

While the chicken is going bring 4 1/2 cups of water to boil in a large pot.

Add cornmeal into boiling water and using a whisk stir while pouring. Reduce heat to a simmer and cook for 15 minutes. Now here is my favorite part. This book describes ancient plump ladies stirring away constantly at the polenta like they were battling a beast. Every Time I make polenta I laugh at myself and “the polenta beast.” You are welcome to continually whisk away for 15 minutes but I have found that if you step away for a second or two you can still tame the beast. The main point is to stir frequently to avoid lumps for 15 minutes.

After 15 minutesturn off heat and add goat cheese, olive oil, and salt. Stir and mix until combined. Now sneak a taste, you know to make sure it’s not poison. It’s pure heaven, isn’t it!

The combinations of the tangy salty polenta with the sweet and savory chicken is incredible! I serve a spoon full of polenta on a plate with a chicken breast on top and pomegranate sage reduction spooned over. Enjoy.

    Comments

  • Kocinera


    This looks so amazing! I love how pretty the pomegranate reduction looks against the goat cheese polenta. Not to mention the fact that it’s goat cheese polenta!!! Oh, how I love goat cheese.

  • Katies Cooking


    yum! this recipe is just my style, elegant flavors yet still simple! looks to die for!

  • Gree


    This looks so wonderful,I love your descriptions of the ladies stirring their polenta. i wouldn’t have thought of combining a pomegranate reduction with a goat cheese polenta but it looks just divine!

  • Nick


    What a wonderful recipe!! I made this last night for a quick date night meal and it was fabulous. I am hooked on the goat cheese polenta! Thanks for such a wonderful addition to your blog.

  • Laura Thompson


    I am so excited to make this dish!! Do you think the polenta can be made a day ahead to serve for a dinner party?

    • In Sock Monkey Slippers


      Oh that’s a good one.

      Unfortunately, polenta has a tendency to get a little hard when it sits over night in the fridge and it is hard to reconstitute back to that great smooth texture. It can be done. I don’t want to discourage you in doing it. If you do decide to make it the day ahead my advice would be to reheat it in a large pot on the stove and slowly add warm water IF NEEDED little by little and stir. Stop when it gets back to the texture you want it. Taste it before serving because you might have to add a pinch of salt.

      I have served polenta at dinner parties before and everyone always thinks it’s elegant and I always get great reactions. People think it’s the hardest thing to make when it really just takes a couple of ingredients and a whisk. What I do is prep every thing I possibly can in advance for the party. I pre-measure the cornmeal, water, and goat cheese and set aside. I set a bottle of wine in the kitchen for my guests and about 20 minutes before dinner make the polenta and my guests don’t mind hanging around because there’s a bottle of open wine, right?

      One of the best dinner parties I’ve thrown involved the simplest dish. I used this poblano and onion carnitas recipe, cooked it the day before, warmed it up before the guests arrived, and instead of serving it on a tortilla I served it on top of a bed of goat cheese polenta. It turned simple carnitas into an elegant dish. The only thing I had to cook that night was the polenta. Everything else I prepped in the morning.

      I hope it works out and you have a great dinner party!

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