- 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.
