Chicken in Puttanesca Sauce over Creamy Polenta

Preparation

1. Step 1

   To start the creamy polenta, in a sauce pot over medium-high heat combine the chicken stock and milk and season with salt and pepper. Bring up to a simmer, then turn the heat down to low.

   Step 2

   While the stock and milk are heating, heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO (twice around the pan). Season the chicken chunks with salt and pepper. Add to the hot skillet and cook until lightly brown, about 3 to 4 minutes. Remove the chicken from the skillet to a plate, cover with aluminum foil, and reserve. Return the skillet to the cook top; add the remaining 3 tablespoons of EVOO. Add the garlic, anchovies, and red pepper flakes. Sauté the mixture until the anchovies melt into the oil and completely dissolve and the garlic becomes tender, about 3 minutes. Add the olives, capers, tomatoes, black pepper, and parsley. Bring the sauce to a bubble, add the chicken back to the pan, reduce the heat, and simmer for 5 minutes.

   Step 3

   To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.

   Step 4

   Serve the polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.