Soft Polenta with Herbs and Chicken Cutlets

Soft Polenta with Herbs and Chicken Cutlets
Servings: 4 Prep 45 mins Cook 6 mins to 8 mins


  • 2 tablespoons extra-virgin olive oil
  • 4 chicken cutlets
  • Salt
  • Freshly ground black pepper
  • 1 cup medium-to-coarse cornmeal
  • 2 tablespoons butter
  • 1 teaspoon sage, chopped
  • 1 teaspoon rosemary
  • 1 teaspoon thyme

Make It

1. Put the oil in a large skillet over medium-high heat. Sprinkle the cutlets with salt and pepper and cook in the skillet until golden and cooked through, 6 to 8 minutes; the inside should be white and the juices should run clear. Set the cutlets aside and cover to keep warm.

2. In a medium saucepan, add the cornmeal along with 1 cup water and whisk well to make a slurry; continue whisking to eliminate any lumps. Place the pan over medium-high heat, sprinkle with salt, and bring to a boil. Reduce the heat to medium and continue to cook, whisking frequently and adding water as needed to keep the polenta smooth and free of lumps (this will take between 3 and 4 more cups of water depending on the grind of your polenta). Cook until the polenta is tender and creamy, 15 to 30 minutes. If the mixture becomes too thick, add a bit more water to thin it; you're looking for a consistency similar to sour cream.

3. Add the butter, sage, rosemary, and thyme; taste, season with salt if necessary, and sprinkle with lots of pepper. Spoon the polenta into serving bowls and top with the sliced cutlets. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 363, Fat, total (g): 15, chol. (mg): 81, sat. fat (g): 5, carb. (g): 28, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, fiber (g): 1, sugar (g): 1, pro. (g): 29, vit. A (IU): 292, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 13, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 16, Cobalamin (Vit. B12) (µg): , sodium (mg): 263, Potassium (mg): 349, calcium (mg): 20, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.