Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0
  • 2 Ratings

Head to the south for dinner tonight by serving a creamy polenta recipe alongside pan-fried chicken and skillet-roasted vegetables. The complete chicken and polenta recipe takes just 30 minutes!

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Pierce tomatoes with a sharp knife. Place in a microwave-safe bowl; sprinkle with brown sugar. Cover loosely. Microwave on 100% power (high) about 3 minutes or until skins burst and tomatoes are soft, stirring once; set aside.

  • In a large saucepan bring the water and the 1 teaspoon salt to boiling; stir in polenta mix. Reduce heat; cook for 5 minutes, stirring frequently.

  • In a shallow dish combine flour, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper; pour buttermilk into another shallow dish. Dip chicken in buttermilk, then in flour, turning to coat. In a very large skillet heat oil over medium-high heat; add chicken. Cook for 6 to 8 minutes or until no longer pink (165ºF), turning to cook evenly. Remove chicken from skillet; set aside.

  • Discard pan drippings. Add spinach to hot skillet; cook and toss just until wilted. Season to taste with additional salt and pepper. Serve chicken with spinach, polenta, and tomato mixture.

Nutrition Facts

506 calories; fat 14g; cholesterol 75mg; saturated fat 2g; carbohydrates 59g; mono fat 3g; poly fat 7g; insoluble fiber 8g; sugars 7g; protein 33g; vitamin a 4921.8IU; vitamin c 31.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 10.6mg; vitamin b6 0.8mg; folate 157.3mcg; vitamin b12 0.3mcg; sodium 483mg; potassium 623mg; calcium 133mg; iron 3.8mg.