About the Dish

8 ounces Chicken Breast
3/4 cup Polenta
1 Shallot
1 clove Garlic
2 tablespoons All Purpose Flour
8 ounces Turnip
3 ounces Carrot
1 Edward & Sons Not Chick'n Bouillon Cube
1 teaspoon Bragg Liquid Aminos
3 sprigs Rosemary
1 ounce Parmesan Cheese
1 pat Butter
Per Serving
Calories 570
Total Fat 17 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1110 mg
Total Carbohydrates 62 g
Dietary Fiber 7 g
Sugar 8 g
Protein 39 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


For this dish of chicken with rosemary gravy, we are thinking a salty beer with a citrus punch. Yes our friends, it is time for a Gose—a classic German ale brewed with water from the salty River Gose. We suggest Asheville's own Hi-Wire Brewing’s Citra Gose, which should be readily available in the Southeast this time of year.

Unoaked Chardonnay, Western Cape, South Africa

The brisk acids of an unoaked Chardonnay give a feeling of lightness and bring balance to the weight of the gravy. The wine is medium-bodied with tart apple and citrus and is excellent with poultry. Aromatic herbs such as rosemary play well with Chardonnay also.


MISE EN PLACE • Peel and mince shallot. • Peel and mince garlic. • Cut turnip into 1/2-inch wedges. • Cut carrot into 1/2-inch dice. • Pick and finely chop rosemary leaves.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon kosher salt. • When water simmers, stir in polenta. • When liquid simmers, reduce heat to medium-low. Cook, stirring occasionally, until polenta is tender and water is absorbed, about 15 minutes.
While polenta cooks: • Place a sauté pan over high heat. Add 2 teaspoons olive oil. When oil is hot, add chicken. Cook without disturbing until golden on bottom, 1-2 minutes. • Flip, and cook without disturbing until golden on other side, 1-2 minutes. • Transfer chicken to a plate (chicken will not be cooked through).
• Reduce heat to medium. Add shallot and garlic. Cook, stirring, until mixture is fragrant, about 1 minute. • Sprinkle with flour. Cook, stirring to incorporate flour, about 1 minute.
• Whisk in 2 cups water. • Add turnip, carrot, bouillon cube, liquid aminos and 1/4 teaspoon pepper.
• When mixture boils, reduce heat to low. Return chicken to pan, on top of vegetables. • Sprinkle with rosemary. Cover pan, and simmer until vegetables are tender and chicken is opaque throughout, about 20 minutes. • Season to taste with kosher salt and pepper.
• Stir Parmesan and butter into polenta. Taste and adjust seasoning as desired. If polenta is too thick, whisk in a little hot water. • Divide polenta between 2 plates. • Top with chicken, vegetables and gravy. Enjoy!