|2 servings||calories per servings 570||protein serving 39 g||carbs per serving 62 g||total fat per serving 17 g|
A twist on a classic, Southern-style bowl of grits ‘n gravy, this comforting meal is amped up with succulent chicken breast, hearty root veggies, and rosemary-spiked gravy. Stirring butter and Parmesan into polenta, which can be described as the Italian version of grits, makes it especially creamy, while carrots and baby turnips add sweetness and earthiness.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||7 g|
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!
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.Learn More...