• 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.