What was that, reader?  Not enough animal flesh chez Onepot?  Well, does a bird’s breast count?  If so, this one is for you: a dish inspired by two chicken breasts in desperate search of a recipe following their eviction from out of our soon-to-be defrosted freezer.  (Hello, obscenely expensive refrigerator repairs!)

Baked chicken with pesto + yellow peppers + olives + tomatoes

  • 2 chicken breasts
  • 1 small onion
  • 1 small yellow pepper
  • 3 tablespoons pesto
  • 1 can diced tomatoes
  • a handful of black olives
  1. Cut the first three ingredients into strips and toss with pesto.
  2. Bake at 400F (if your oven is puny like mine… but perhaps yours would tackle this even at 375F?) for approximately 20 minutes.
  3. Cover with olives and tomatoes and bake for another 10 minutes.
  4. Admire the prettiness!  (Accompanying couscous and green salad highly recommended, but certainly not required.)
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Baked polenta flapjacks

October 23, 2009

IMG_3776

Polenta leftovers?  What a good problem to have.

  1. Preheat the oven to 400F.
  2. Dump the polenta onto an oiled baking surface and flatten it.  A rolling pin works well for this, but so would a spoon or a hand.  (Don’t get too carried away here; fatter–not flatter!–is better.)
  3. Shape it into circles with an upside-down glass.
  4. Bake for ~20 minutes.
  5. Broil on high for another 2-3 minutes, until golden.

IMG_3763

Ah, polenta…  Transforming water and yellow dust into bowlfuls of pure joy in less than 15 minutes is nothing short of magic.

Today, because it’s raw out and I need all the comfort I can get, we will go with a slightly decadent version:

  • 1 cup of polenta (the coarsely ground kind; the finely ground version will turn into caulk if prepared like this)
  • 4 cups of water
  • 1 tablespoon of pesto
  • 1 walnut-size piece of chevre
  1. Bring water to a boil.
  2. Stir in the polenta.
  3. Turn the heat down to low and let it simmer for 2 minutes.
  4. Turn the heat off and let your polenta rest, covered, for 10 minutes.
  5. Stir in the pesto and cheese.

Eat it alone!  Or perhaps you’d rather try it with a poached egg and some vegetables?  Or with salmon?  (This last one will really impress that snooty friend, I promise.)