- 3 cups water
- 1 cup cornmeal
- 1 & 1/2 tsp. sea salt
- 2 tbsp. butter (or olive oil)
- 1 onion, peeled and diced
- 8 ounces beech mushrooms or enoki mushrooms (whole)
- 1 pound chicken thighs (or other parts)
- 1 cup chicken 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 heat to medium/low and add 1 tsp. salt.
Cook uncovered 20-25 minutes, stirring frequently to prevent lumps.
Pour cooked polenta into a 9×9 casserole dish or baking pan and set aside.
In a frying pan, add chicken pieces, chicken stock, 1/2 tsp. sea salt and fresh thyme. Cover and cook 25-30 minutes.
In a separate pan, saute onion and thyme in butter for 1-2 minutes. Season with a pinch of sea salt.
Add mushrooms and cook additional 3-5 minutes.
Combine the cooked onions and mushrooms into the pan with the chicken.
Mix kuzu or other starch with a small amount of water and add to the frying pan with the chicken and mushrooms.
Continue cooking 2 minutes until liquid in the pan gets thick and saucy.
Cut polenta into squares and top with sautéed chicken and mushrooms.
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.
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