Wednesday, March 23, 2016

Polenta, Cauliflower, Cheddar Cheese Sauce with Peas, Cajun Chicken Under Grated Cheddar

It looks a bit complicated but it's really an easy meal to make. The polenta I made with half chicken stock, half milk for the liquid and a little thyme to flavour it. Butter to finish it. The cauliflower was steamed and cooled. The chicken was fried in the pan first then removed and the meal built in the pan. 

Cheese Sauce

1/2 tsp flour
1 oz butter (1/8 cup)
1/4 cup water
1/2 tsp chicken stock powder
1/4 cup milk
1/2 cup frozen peas
1/2 cup grated cheddar

Melt the butter and flour and cook the flour taste off for a minute or two. Remove pan from heat, whisk in liquid. Return to heat, bring to bubbling and add peas. Cook for a minute and add remaining ingredients.

Layer the polenta in the bottom of the pan. Lay the steamed cauliflower over all. Pour cheese sauce over cauliflower and polenta. Lay half cooked chicken on cauliflower and spread grated cheddar over all. Place in 325F oven for 10-15 minutes till chicken is cooked.

I wasn't sure how to plate this. If I had baked it in a serving dish it would have been perfect. As it was I managed to slide it mostly intact onto the plate. It was really good and made a great comfort meal without being super heavy.

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