A couple of months ago, M and I decided to decorate the completely bare patio at my townhouse (the one we'll be living in together in 129 more days!). And by decorate, I mean we bought a small basil plant and a small rosemary plant. That's it. We thought about buying some furniture, too, but we lost track of that idea when our thoughts turned to wedding planning. I'm okay with the trade off.
I'm also totally okay with the generous amount of basil and rosemary we've enjoyed from our little ol' plants. We've been enjoying lots of meals with our own fresh herbs, including this one. The rosemary added the perfect bit of earthy flavor to this healthy dinner. As an added bonus, it was so quick and easy to prepare, I'll be adding it to my arsenal of fantastic weeknight meals.
Rosemary Chicken and Two-Corn Polenta
from The Complete Cooking Light Cookbook
For the polenta:
1/2 c. yellow cornmeal
1/2 tsp. salt
2 c. water
1/2 c. corn kernels (fresh or frozen and thawed)
For the chicken:
4 (4 oz.) boneless, skinless chicken breast halves
1/4 tsp. salt
freshly-ground black pepper, to taste
1 TBSP chopped fresh rosemary
2 tsp. extra-virgin olive oil, divided
1. Place cornmeal and 1/2 tsp. salt in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil. Reduce the heat to medium and cook for ten minutes, stirring frequently. Stir in corn kernels. Cover to keep warm and set aside.
2. Meanwhile, heat oil over medium-high heat in a large saute pan.
3. Sprinkle chicken pieces with salt, pepper, and rosemary. Place in saute pan and saute until cooked thorough, about three minutes on each side.
two years ago: classic roasted chicken and vegetables, a family favorite