Best 5 Cheesy Polenta With Chipotle Chicken Recipes

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**Cheesy Polenta with Chipotle Chicken: A Flavorful Fusion of Italian and Mexican Cuisines**

Indulge in a culinary journey that blends the rustic charm of Italian polenta with the vibrant flavors of Mexican chipotle chicken. This delectable dish showcases the perfect harmony between creamy polenta, tender chicken infused with smoky chipotle peppers, and a rich, cheesy sauce. Each bite offers a delightful symphony of textures and flavors, making it an irresistible meal for any occasion. Alongside the main recipe, you'll also discover variations like Creamy Polenta with Roasted Vegetables, a vegetarian delight, and Polenta Cakes with Salsa Verde, a unique twist on traditional polenta. Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide detailed instructions and helpful tips to guide you in creating a memorable and satisfying meal.

Here are our top 5 tried and tested recipes!

CHEESY POLENTA



Cheesy Polenta image

Provided by Giada De Laurentiis

Time 22m

Yield 8 to 10 servings

Number Of Ingredients 8

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

CHEESY POLENTA



Cheesy Polenta image

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Provided by dadrules

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Steps:

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g

QUICK COOKING CHEESY POLENTA



Quick Cooking Cheesy Polenta image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 4

2 cups chicken stock
1 cup milk
1 cup quick-cooking polenta
1 cup shredded Manchego cheese

Steps:

  • In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

CHEESY POLENTA WITH CHIPOTLE CHICKEN



Cheesy Polenta With Chipotle Chicken image

White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner

Provided by SarasotaCook

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

2 lbs boneless skinless chicken breasts
1 chipotle chile in adobo, diced fine
1 tablespoon of the adobo sauce
1/4 cup brown sugar
2 tablespoons fresh cilantro, fine chopped
1/2 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup polenta or 1 cup yellow cornmeal
2 cups milk
2 cups water
5 ounces white cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1 tablespoon cilantro, chopped fine
1 scallion, chopped fine
salt
pepper

Steps:

  • Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
  • Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
  • Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
  • Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
  • Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
  • A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.

CHEESY POLENTA



Cheesy Polenta image

Adapted from a recipe by "dadrules" at allrecipes.com. This can be modified by addition of any herb that suits your main dish - basil, tarragon, sage, thyme and marjoram are all excellent additions. You can substitute any semi-hard, smooth-melting cheese for the Cheddar; Asiago and Italian Fontina are both excellent choices.

Provided by DrGaellon

Categories     Grains

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups whole milk
2 cups chicken broth
1 1/2 teaspoons kosher salt
1 cup polenta or 1 cup coarse-ground yellow cornmeal
1/2 teaspoon fresh ground black pepper
4 tablespoons unsalted butter (1/2 stick)
1/4 lb sharp white cheddar cheese, shredded
1/4 cup grated parmesan cheese
1 tablespoon chopped herbs (optional)

Steps:

  • In a pot, combine milk, broth, salt and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling. Reduce heat to low, cover and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning.
  • Remove from heat. Stir in pepper, butter, cheeses and optional herbs.

Nutrition Facts : Calories 224.2, Fat 14.2, SaturatedFat 8.5, Cholesterol 39, Sodium 682.1, Carbohydrate 15.3, Fiber 1.1, Sugar 3.5, Protein 9.2

Tips:

  • For the creamiest polenta, use a whisk to stir the cornmeal into the boiling water or broth.
  • Don't overcook the polenta. It should be cooked until it is tender but still has a slight bite to it.
  • If you are using a store-bought rotisserie chicken, be sure to remove the skin and bones before shredding it.
  • To make the chipotle sauce, use a blender or food processor to puree the chipotle peppers, adobo sauce, lime juice, and cilantro.
  • If you don't have any chipotle peppers, you can use 1 teaspoon of chili powder and 1/2 teaspoon of cumin instead.
  • Serve the cheesy polenta with the chipotle chicken, avocado, and salsa.

Conclusion:

This cheesy polenta with chipotle chicken is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The polenta is creamy and flavorful, while the chipotle chicken is smoky and spicy. The avocado and salsa add a refreshing touch of flavor to the dish. This recipe is sure to be a hit with your family and friends.

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