Polenta with Chicken, Arugula, and Goat Cheese

Polenta with Chicken, Arugula, and Goat Cheese

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Polenta:

2 cups chicken stock

3 cloves garlic, chopped

1/4 cup hot sauce

1 cup fine ground polenta

1/4 cup Parmesan cheese, grated

salt and pepper; to taste

Sauce:

4 cups polenta cubes

8 oz. skinless, boneless chicken breasts, cut into cubes

1 tablespoons olive oil

2 shallots, chopped

2 cloves garlic, chopped

1 cup chicken stock

1/4 cup kalamata olives, pitted and slices

1/4 cup sun-dried tomatoes, diced

1/4 lb. arugula

1/4 cup balsamic vinegar

2 tsp chopped basil

salt and pepper; to taste

1/2 cup soft goat cheese

Polenta:

Place stock in a pot with the garlic and hot sauce; bring to boil. Whisk in the polenta and continue whisking until very thick. Remove from heat and stir in the Parmesan cheese. Salt and pepper; to taste. Spread evenly the polenta into a small rimmed, greased baking sheet . Place in refrigerator and allow to firm up for 1 hour. Cut the ploenta into 1/2 inch cubes. Set aside.

Sauce:

In a heavy pot heat the oil over high heat and sear chicken and cook until cooked through. Add the shallots and garlic and saute until fragrant but not browned. Pour in the chicken stock ; bring to boil and reduce slightly. Add the olives and tomatoes and cook about 2 minutes. Stir in the arugula and cook until it just begins to wilt. Add the polenta cubes; toss to mix. Add the vinegar and basil. Season to taste. Add goat cheese and toss. Serve hot and top with goat cheese.

Roasted Garlic and Tomato Soup

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2-3 lbs. ripe medium tomatoes

8 cloves of garlic

3 shallots

2 sprigs fresh rosemary

1 tablespoon fresh thyme

1/2 cup olive oil

4 cups chicken stock

1/4 cup balsamic vinegar

2 tsp. chopped fresh basil

1/2 tsp. black pepper

salt, to taste

goat cheese for garnish

Preheat oven to 400 degrees. Lined a baking sheet with foil.

Place the tomatoes, garlic, shallots, rosemary, and thyme on the lined baking sheet. Cover with olive oil. Bake the tomatoes until they begin to brown. Using a slotted spoon , transfer the mixture to a stock pot and add half the liquid from the baking sheet. Add the chicken stock and simmer until the tomatoes and stock are reduced by one third. Add the vinegar , basil, pepper and salt and simmer for 10 minutes. Using a stick blender , process until smooth.. Strain soup through sieve. ServeĀ  hot and garnish with goat cheese.