Creamed Chicken with Corn and Bacon Over Polenta

Creamed Chicken with Corn and Bacon Over Polenta: A Weeknight Winner

As a busy working mom, I'm always on the lookout for delicious and efficient weeknight dinner recipes. This Creamed Chicken with Corn and Bacon over Polenta fits the bill perfectly! It's surprisingly quick to make, considering how impressive it tastes, and it’s adaptable to whatever ingredients I have on hand. The creamy sauce, perfectly cooked chicken, and sweet corn are a fantastic combination that even my picky eaters enjoy. Plus, the crispy bacon adds that extra layer of indulgence.

The beauty of this dish lies in its versatility. I often use leftover roast chicken or turkey to save time – a simple way to transform yesterday's dinner into a brand new, flavorful meal. The polenta is a hearty and satisfying base, providing a wonderful contrast to the rich, creamy chicken mixture. The recipe is quite forgiving, so don't be afraid to experiment with different cheeses or add your favorite vegetables. I've even been known to throw in some sautéed mushrooms or spinach for extra nutrients and a richer flavour.

A Step-by-Step Guide to Creamy Perfection:

The process is incredibly straightforward. First, I start by crisping up some bacon – a crucial step for that amazing smoky flavor. Then, I cook the chicken until it’s perfectly browned and cooked through. While the chicken is cooking, I prepare the creamy corn sauce – a simple yet elegant combination of milk, corn, butter, flour, and cream. It's important to cook the roux properly to prevent lumps, and a little patience goes a long way here. The polenta is equally simple to make; just follow the package instructions and stir in some cheese for extra flavor.

Serving Suggestions:

I typically serve this dish in individual bowls, which makes it perfect for a family dinner or a casual get-together with friends. The contrasting textures and flavors make it a truly satisfying culinary experience. The creamy sauce, the crispy bacon, the tender chicken, the sweet corn, and the comforting polenta – it's a symphony of taste in every bite. I often pair this dish with a simple side salad for a more complete meal, or if I'm feeling particularly indulgent, a crusty bread to soak up the delicious sauce.

Adapting the Recipe:

One of the things I love most about this recipe is its adaptability. As mentioned earlier, you can easily use leftover cooked chicken or turkey. You can also experiment with different types of cheese in the polenta, or add other vegetables to the creamy sauce for a personalized touch. For a vegetarian version, simply omit the chicken and bacon, and perhaps add some roasted vegetables like zucchini or bell peppers to the creamy corn sauce.

More Than Just Dinner:

This Creamed Chicken with Corn and Bacon over Polenta is more than just a weeknight dinner; it's a recipe that evokes feelings of comfort, warmth, and family. It's the kind of meal that brings people together, a dish that nourishes not just the body but also the soul. It’s versatile enough for a quick weeknight dinner and impressive enough to serve to company. It's become a staple in my home, and I hope it becomes a favorite in yours too.

The Bottom Line:

This recipe is a testament to the fact that delicious and satisfying meals don't have to be complicated or time-consuming. With a little bit of planning and a few simple ingredients, you can create a culinary masterpiece that your family will adore. So, the next time you're looking for a weeknight dinner that's both impressive and easy to make, give this Creamed Chicken with Corn and Bacon over Polenta a try. You won't be disappointed!

Step-by-step

• Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
• Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
• Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
• Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
• Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
• Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.