Best 4 Creamed Chicken With Corn And Bacon Over Polenta Recipes
Indulge in a culinary journey with our delectable Creamed Chicken with Corn and Bacon over Polenta. This comforting dish combines tender chicken, sweet corn, smoky bacon, and a creamy sauce, all nestled atop a bed of creamy polenta. Experience a symphony of flavors and textures in every bite. Additionally, discover a tantalizing collection of recipes that will satisfy your cravings. From the classic Southern Fried Chicken with Buttermilk Biscuits to the flavorful Jambalaya with Shrimp, Chicken, and Sausage, our culinary adventure takes you on a global expedition of taste.
Recipes included in the article:
1. Creamed Chicken with Corn and Bacon over Polenta:
- A hearty and comforting dish featuring tender chicken, sweet corn, smoky bacon, and a creamy sauce served over creamy polenta.
2. Southern Fried Chicken with Buttermilk Biscuits:
- A classic Southern comfort food with crispy, flavorful fried chicken paired with fluffy, homemade buttermilk biscuits.
3. Jambalaya with Shrimp, Chicken, and Sausage:
- A vibrant and flavorful Louisiana dish combining shrimp, chicken, sausage, and vegetables in a spicy sauce served over rice.
4. Creamy Pesto Pasta with Shrimp and Sun-Dried Tomatoes:
- A delightful pasta dish featuring succulent shrimp, sun-dried tomatoes, and a creamy pesto sauce.
5. Easy Chicken Fajitas:
- A sizzling Tex-Mex favorite with tender chicken, colorful bell peppers, and onions served with warm tortillas and your favorite toppings.
6. Pan-Seared Scallops with Lemon Butter Sauce:
- Indulge in perfectly seared scallops complemented by a luscious lemon butter sauce, served over a bed of rice or pasta.
7. One-Pot Cheeseburger Pasta:
- A quick and easy pasta dish that combines the flavors of a cheeseburger with ground beef, macaroni, and a creamy cheese sauce.
8. Creamy Salmon Piccata with Lemon and Capers:
- A sophisticated dish featuring succulent salmon fillets in a creamy sauce with lemon, capers, and white wine.
Embark on a culinary journey with these delectable recipes, each offering a unique taste experience.
CREAMY CORN POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
CREAMY CHICKEN WITH BACON AND CORN
Provided by Martha Stewart
Time 1h15m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.
CREAMY CORN POLENTA
Steps:
- In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.
GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA
Provided by Ian Knauer
Categories Chicken Mustard Low Cal High Fiber Backyard BBQ Dinner Cornmeal Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 Servings
Number Of Ingredients 18
Steps:
- For chicken:
- Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
- For polenta:
- Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
- Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for free-range chicken, organic vegetables, and high-quality bacon.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it until it is just cooked through, about 10 minutes per side.
- Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken and vegetables. If it is too thin, add a little cornstarch slurry.
- Serve the dish over polenta or mashed potatoes: Polenta and mashed potatoes are both great ways to soak up the delicious sauce.
Conclusion:
This creamed chicken with corn and bacon is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Serve it over polenta or mashed potatoes for a complete meal.
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