Creamed Chicken With Corn and Bacon over Polenta Recipe

Name: Creamed Chicken With Corn and Bacon over Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, cut into 1/2-inch pieces; 1 lb skinless chicken breast half; 2 cups fresh corn; 1 cup milk; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 ¼ cups heavy cream; ½ teaspoon black pepper; 1 teaspoon kosher salt; 3 large plum tomatoes, seeded and finely diced; 6 cups water; 2 ½ teaspoons kosher salt; 1 ½ cups instant polenta; 12 lb Fontina cheese, diced; ½ cup finely grated parmesan cheese; ¼ cup chopped fresh basil

Servings: persons

6 slices bacon, cut into 1/2-inch pieces
1 lb skinless chicken breast half
2 cups fresh corn
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
½ teaspoon black pepper
1 teaspoon kosher salt
3 large plum tomatoes, seeded and finely diced
6 cups water
2 ½ teaspoons kosher salt
1 ½ cups instant polenta
12 lb Fontina cheese, diced
½ cup finely grated parmesan cheese
¼ cup chopped fresh basil

1
Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp.
2
Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
3
Pat chicken dry and season with salt and pepper.
4
Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes.
5
Transfer to a plate and cool.
6
Tear chicken into bite-size pieces.
7
Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes.
8
Pour through a sieve into a bowl and reserve corn and milk separately.
9
Melt butter in same saucepan over moderately low heat.
10
Add flour and cook roux, stirring, 3 minutes.
11
Gradually whisk in cream, then reserved warm milk, pepper, and salt.
12
Bring to a boil, whisking, then simmer, whisking, 3 minutes.
13
Stir in tomatoes, chicken, and corn.
14
Keep warm, covered, over very low heat.
15
Make polenta: Bring water with salt to a boil.
16
Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes.
17
Stir in cheeses.
18
Divide polenta among 6 shallow bowls.
19
Stir basil into chicken mixture and spoon over polenta.
20
Sprinkle with bacon.

6446

kcal

Calories

512

Fat

Carbs

406

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 slices bacon, cut into 1/2-inch pieces, 1 lb skinless chicken breast half, 2 cups fresh corn, 1 cup milk, and more.

Yes, Creamed Chicken With Corn and Bacon over Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Chicken With Corn and Bacon over Polenta

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