Ugh. Dreading class, simply dreading it. I’ve been luxuriating in two weeks of no class, took a mini-vacay to Columbus, and am simply just not ready to get back to the grind.
Did I mention I only have 17 more weeks of class and I’ll officially be rewarded with my MBA? Score!
Ok, but back to the post (and I apologize because it’s a quick one before I run out to my class). So these pictures just don’t do this meal justice.
I mean, polenta isn’t exactly the sexiest looking food around. It all ends up being kind of one color and bland looking.
But I promise, this polenta is anything but. This polenta is bursting with flavor. When I first opened up the slow cooker I experienced a definite moment of trepidation when I first saw it. I mean, it just kind of looked like mush.
Until the first spoonful, when my stomach did a little happy dance and I wanted to take another spoonful, and then another, and then another.
Actually looking at the picture now I’m kind of kicking myself for not garnishing it with a bit of fresh oregano or cilantro.
Since the main focus of this entire meal was basically the side, I kept the protein pretty simple and just used stuff I had in my fridge and pantry. The chicken is marinated in a Mexican inspired marinade spiked with tequila, although feel free to sub in grape juice or apple juice if you don’t like to use alcohol when you’re cooking.[divider_flat]
To make chicken combine: 1/2 cup chicken stock, 1/4 cup tequila, 2 Tbsp lime juice, 1 Tbsp canola oil, 3 minced cloves of garlic, 2 chipotle chili minced + 2 Tbsp adobo sauce, 2 tsp brown sugar, 2 tsp Mexican oregano, 1 tsp cumin, salt and pepper in a bowl or plastic bag. Marinate chicken for at least one hour up to overnight, flipping every so often. Either grill, bake or saute until done and serve on top of polenta.
- 1 cup chicken stock
- 1/2 cup evaporated fat-free milk
- 1/2 cup (2 oz) reduced fat Mexican cheese blend shredded
- 1/2 cup coarse yellow cornmeal
- 1/2 cup frozen whole kernel corn
- 4 ounce can diced green chiles
- 1 teaspoon Mexican oregano
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 2 cloves garlic, minced
- 1/2 cup quartered cherry tomatoes
- Fresh cilantro or oregano for garnish
- Spray a 3 1/2 qt slow cooker well with nonstick spray. In a large bowl, combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, oregano, cumin, onion powder, chili powder, and garlic. Transfer cornmeal mixture to prepared slow cooker.
- 2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, stirring once halfway through cooking time. Turn off cooker. Let stand for 30 minutes, stirring occasionally, before serving. Top with tomatoes and garnish with fresh oregano or cilantro just before serving.
Adapted from Diabetic Living. Nutritional Info does not include chicken.