H-E-B Showtime, January 2012
1Tbsp.H-E-B Pure Olive Oil,
1 1/2lb.skinless chicken thighs,
1can (14 1/2 oz.) Italian-style diced tomatoes,
1can (8 oz.)tomato sauce,
1carton (32 oz.)H-E-B Chicken Broth,
1c.yellow cornmeal, preferably stone-ground,
•grated Parmesan cheese,
1Heat olive oil in 5 or 6-quart pot over medium-high heat. Add chicken and cook about 5 minutes per side or until browned nicely. Transfer to a plate and set aside.
2Add onion to same skillet; sauté about 3 minutes. Add mushrooms and garlic, cook 5 minutes or until mushrooms begin to brown. Stir in tomatoes and tomato sauce, and return chicken to pot, including any juices on plate. Bring to a boil; reduce heat to medium-low and simmer 10 minutes or until chicken is done. Season to taste.
3While chicken cooks, place chicken broth in 3-quart pot over medium-high heat and bring to boil. Stir in cornmeal and return to a boil; reduce heat to medium-low. Cook 10 minutes, stirring frequently, until polenta is smooth and creamy. Serve chicken over polenta and top with Parmesan cheese.
No Nutritional Information Available