Polenta with Sauteed Mushrooms and Chicken


  • 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 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 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.

Top with sautéed chicken and mushrooms.