HHDD#28: Polenta of Choices

With the shock of hearing from Chez Us that I'd won last month's HHDD came the realization I'd be hosting this month's event!

(photo to come soon; camera issues!)



The search for my many Donna Hay cookbooks, as well as the never-have-enough magazine collection, lead to 30 or more dishes I remembered I wanted to make, but it wasn't until I spied the recipe for Parmesan and Polenta Chicken that I knew I had this month's challenge.

A gorgeous salad on it's own, and one that can be easily adapted to personal preferences.

The greens can be changed to a favorite, or what's in season.

The chicken can be swapped out for tofu, for the vegetarians (raises hand).

And if the corn isn't growing just now where you are, try frozen or baby corn.

Ingredients that cannot be swapped out: the corn itself, in some form, & the polenta coating.

Complete rules can be found here


To enter, make the recipe below, do the usual photograph/blog etc.

To me (thehappysorceress at gmail dot com), send the following:

The Name & URL of your blog
Your Name
Your Location
Name of your recipe
The URL or the permalink to your entry
And a photo if you have it!

Be sure your post links back here & to Chez Us


Entries are due 20 September.




Parmesan and Polenta Chicken

2 cobs corn, husks and silks removed
olive oil for brushing
2 x 200g (7oz) chicken breasts
flour for dusting
2 eggs, lightly whisked
1/2 cup(100g/3 1/2 oz) polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
100g (3 1/2 oz) baby spinach leaves
1/2 basil leaves
grated parmesan cheese, extra to serve
dressing
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper




To make the dressing, place the mustard, lemon juice, garlic, oil, honey, salt & pepper in a bowl & whisk to combine. Set aside.
Preheat the oven to 220 C (425 F. Brush the corn with oil, place in a baking dish & roast for 25 minutes or until golden. Slice the kernels from the corn & set aside.
Slice the chicken in half horizontally, dust with the flour, dip into the egg & press into the combined parmesan & polenta to coat. Heat the oil in a non-stick frying pan over medium heat & cook the chicken for 2-3 minutes each side or until golden & cooked through. Arrange the chicken, corn, spinach & basil on plates & spoon over the dressing & grated parmesan to serve. Serves 4