Warning: Use of undefined constant facebook_id - assumed 'facebook_id' (this will throw an Error in a future version of PHP) in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 1888

Last Polenta Post of the Week – Chicken! Bawk bawk! + Creamed Corn

Warning: Illegal string offset 'wordbooker_like_button_post' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2198

Warning: Illegal string offset 'wordbooker_like_button_page' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2199

Warning: Illegal string offset 'wordbooker_like_button_post' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2125

Warning: Illegal string offset 'wordbooker_like_button_page' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2126

I actually made this before the “Fish and Chips” but I was too excited about that to keep it chronological.  Luckily fried chicken is timeless.

This comfort food double whammy takes out some of the Southern loving that is deep-frying and whole milk.  As I’ve mentioned before, being Asian means my genetic ties to lactose intolerance hang on just enough to keep my weekly ice cream and cheese consumption levels down.  That makes this cream-free creamed corn ideal – you may remember it making a mid-winter appearance in my Scallop Chowder.  Shout out to all my dairy-free friends and family members!

Polenta Encrusted Buttermilk Chicken
Original Recipe
The title says it all – 3 basic ingredients.  The crusty polenta keeps this dish from being oily.  I even forgot to drain it and we didn’t notice.  Leftovers keep for a great salad.  Serves 4.

4 skinless boneless chicken breasts, 1/2 inch thick
3/4 cup buttermilk
2 cups polenta
1 tsp salt
1 tsp pepper

In a large bowl or Ziploc bag, marinate chicken breasts in buttermilk for 30 minutes or chill overnight.

Combine polenta, salt, and pepper in a shallow bowl.

In a large skillet, heat 1/2 cup olive oil over medium high heat until shimmering.  Working one chicken breast at a time, let excess buttermilk drip off and dredge completely in polenta mixture.  Shake off excess and pan fry until deep golden brown, flipping with a spatula, not tongs.  Drain on paper towels.

Creamless Creamed Corn
Technique adapted from Kevin Gillespie
I happened to have a few bags of this frozen from the summertime – only make it when you have access to super-sweet corn.  The good news is it stays just as sweet out of the freezer.  Best way to eat corn, ever.  Serves 4.

6 ears of fresh corn, husked

Grate 3 ears of corn on a box grater in a large shallow bowl, capturing all juices.  Slice kernels off the remaining 3 ears into the same bowl.

Heat corn in a small pan over medium heat until thick and creamy, adding a dash of soy milk if more sauce is desired.

Local Sources
Polenta – Castle Valley Mill
Corn (late summer only) – None Such Farms or a cart from this unmarked farm a couple miles north of the Woolverton Inn in Stockton, NJ (one Rt. 523)
Hydroponic Romaine Lettuce (available year round) – Maximuck’s Farm

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>