Serves 4
60 min
Creamy Polenta with Chicken, Caramelized Shallots, and Arugula
Recipe GLPR27a0b086b337d8
A sophisticated Italian-inspired dish featuring tender chicken breast served over silky, butter-enriched polenta, topped with deeply caramelized shallots, toasted pine nuts, and peppery fresh arugula. The creamy cornmeal base is finished with Parmesan cheese for richness and depth.
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Ingredients
6 cups low-sodium chicken stock, divided
12 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided
8 large shallots, thinly sliced
1 1/2 cups polenta
3 tablespoons unsalted butter, cubed
2 ounces grated Parmesan cheese
1/3 cup toasted pine nuts
4 cups fresh arugula
Directions
Season the chicken breast with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 6–7 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of olive oil and the sliced shallots. Cook, stirring occasionally, for 25–30 minutes until the shallots are deep golden brown and very soft, caramelized throughout. Season lightly with salt and pepper.
In a separate large pot, bring 5 1/2 cups of the chicken stock to a boil over medium-high heat. Slowly whisk in the polenta, stirring constantly to avoid lumps. Reduce the heat to low and continue stirring frequently for 15–20 minutes until the polenta is very thick and creamy.
Stir the butter and Parmesan cheese into the polenta until fully melted and incorporated, creating a smooth, creamy texture. Add the remaining 1/2 cup of chicken stock to adjust consistency if needed. Taste and season with salt and pepper.
To serve, divide the warm creamy polenta among four shallow bowls. Top each serving with sliced chicken, a generous portion of caramelized shallots, toasted pine nuts, and a handful of fresh arugula. Serve immediately.
