Creamed Chicken With Corn and Bacon over Polenta

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!