Serves: 10
Polenta and Tocio was something we had at Zia Alma’s house and was always special when she and Zio made it. For the Euro’s tradition is the kids come work from here and we watch the game together. Of course good Italian food must be consumed. So for the Italy vs. Spain semi-final game I decided to honor Zia and make Polenta and Tocio (Chicken Stew) but my style as I didn’t ever get the recipe from her.
Polenta is one of the earliest and simplest foods known as cucina povera (poor food). This is a staple for Northern Italians and has been transformed in North America as a specialty side dish. Today I made a soft parmesan polenta that I placed in an ovenproof pan, broiled it so it was golden then topped with mozzarella until crisp. Absolutely delicious with the chicken stew I made.
Ingredients for Chicken Stew
3 tbsp olive oil
10 skinless chicken thighs
3 skinless chicken breast sliced in half
Lawry’s garlic salt to taste
2 cups largely diced onions
2 cups largely diced celery
2 cups largely diced carrots
2 cups white wine
3 dried bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 bottle passata tomato sauce
4 tbsp tomato paste
Ingredients for Polenta
12 cups water
3 tsp salt
4 cups Italissima instant polenta
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
Directions
In a large wok style pan heat oil and add enough chicken to fill the bottom
Season chicken with Lawry's on both side. If you don't have Lawry's season with salt and pepper
Cook chicken on both sides until browned, about 8 minutes each side. Do this until all the chicken is browned and set aside on a plate
Add vegetables to the pan and fry on high heat until they are getting brown bits on them
Pour the chicken and the juices in the plate into the pan and stir well
Pour wine and stir well
Add bay leaves, thyme and rosemary and stir well
Continue to cook on high heat until liquid has evaporated by half
Pour in passata and tomato paste and mix well
Lower the heat, cover the pan and simmer for an hour
At about ½ hour mark make the polenta per the direction on the package
When the polenta is ready stir in parmesan cheese
Pour the polenta into an ovenproof pan and turn oven to high broil
Broil until polenta is golden on top
Sprinkle mozzarella on top of polenta and broil until melted and golden brown
Take out of oven and let sit five minutes before serving with Tocio poured to one side
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