- 3 cups water
- 1 cup cornmeal
- 1 tsp. sea salt
- 1 tbsp. butter (or olive oil)
- 2 spring onions, bulb and greens, chopped
- 6-8 mushrooms, sliced thin
- 10-12 ounces chicken breast, cut into bite sized pieces
- ¼ cup chicken or veggie stock
- 2 tsp. fresh thyme
- 1 tsp. kuzu root starch (or flour) + 2 tbsp. cool water
Combine water and cornmeal. Bring to a boil and reduce flame to medium/low. Add ½ tsp. sea salt. Cook uncovered 20-25 minutes, stirring occasionally to prevent lumps. Pour cooked polenta into a 9×9 casserole dish or baking pan. Let cool and set. Saute onion in butter or olive oil 1-2 minutes. Add mushrooms and continue cooking 3-5 minutes. Add chicken pieces, chicken stock, remaining ½ tsp. sea salt and fresh thyme. Cover and cook 4-6 minutes. Mix kuzu in water and add to the pot. Cut polenta into squares and top with sautéed chicken and vegetables.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.