Fusion Chicken
Ingredients:
4 cups water
2 chicken bouillon cubes
1 cup cornmeal
1 tbsp olive oil
1 tbsp butter
2 boneless chicken breast, cubed
2 carrots, minced
2 leeks, sliced thin
1/3 cup soy sauce
1/2 tsp thyme
Combine 1-1/2 cups of the water with the cornmeal.
Heat the other 2-1/2 cup in a medium saucepan.
Bring water to boil adding bouillon along the way.
Scoop out 1/2 cup of it and reserve until later.
Slowly whisk in the cornmeal mush.
Stir until smooth. Cook over medium heat for 30 minutes, stirring often.
Meanwhile, heat the oil and butter in a large frying pan.
Brown chicken on all sides and remove to a plate, reserving the fat and juices in
the pan.
Add carrot and leeks and cook until tender. Add the 1/2 cup of reserved chicken
broth, thyme and soy sauce.
Bring to boil, reduce heat to low, simmer and reduce the liquid by half adding the
chicken back in along the way.
When polenta is thicken to your liking, stir in a dab of butter, mix well and taste.
Salt and pepper as desiderated.
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