Somethin’ about these long titles, man.
Pretty sure there’s a direct correlation between the recipe title length and the taste.
It’s true at least for this; I mean, really.
Slightly-sweet Polenta (for Southerners, yellow grits).
Chicken tenderloins marinated in White Wine and Worcestershire.
Caramelized Butternut Squash.
Juicy Roasted Tomatoes.
Nutty Gruyere Cheese and Parsley. Those optional non-options.
Sometimes my ideas aren’t so great (you don’t want to know about those…),
Sometimes I manage to come up with some pretty great stuff.
And this one doesn’t even involve bacon (although OMG that would be fabulous).
Roasted butternut squash is one of the (many) foods in life that makes my heart go pitter-patter.
Roasting vegetables brings out all the natural sugars (aka goodness) in stuffed up in there,
and I just wanna LET IT OUT.
You know what I’m sayin’?
And roasting is so simple. Coat. Oven. Eat. My favorite.
And OMG girl (I’m on an OMG roll. OMG.), let me tell you about this chicken.
So, so flavorful.
Worcestershire is, like, my favorite.
This is how the serving goes:
Texas-sized scoop of polenta,
pile on the chicken and squash,
lay on those tomatoes,
make a mountain of cheese and parsley.
And here’s how the eating goes:
burst the tomato allll over everythang and shove it in your mouth.
Please do it. For sanity’s sake.
Even though this recipe involves so many elements,
it honestly couldn’t be easier. Or quicker!
This is a seriously decadent 30-minute meal. With minimal prep work.
Can I get a holla?
Creamy Polenta with Worcestershire Wine Chicken & Caramelized Butternut Squash
3/4 cup stone-ground polenta
1 cup milk
1 cup water
1/2 teaspoon salt
1 medium butternut squash, peeled and cubed
2 tablespoons dark brown sugar
1/2 tablespoon butter
1/2 tablespoon neutral oil (like canola)
1 lb chicken tenderloins
1 tablespoon neutral oil (like canola)
1 tablespoon white wine (I used Chardonnay)
2 teaspoons Worcestershire sauce
1 lb Campari tomatoes
grated Gruyere cheese
salt and pepper
1. For the polenta: combine milk, water, and salt in a saucepan over medium heat and bring to a simmer. Slowly whisk in the polenta, avoiding clumps. Lower heat, and cook until desired thickness is reached. You may have to add more milk or water before serving for creamier polenta.
2. For the butternut squash: preheat the oven to 400 degrees. Combine all ingredients in a large bowl and toss to coat. Grease a baking pan, and place squash on the pan. Roast for 20 minutes, or until soft.
3. For the chicken: combine all ingredients and marinate 8 hours or overnight. Cook on both sides for 3-4 minutes in a skillet over medium heat.
4. Roast the tomatoes quickly at 400 degrees for 5 minutes. Serve tomatoes, squash, and chicken over polenta and garnish with cheese, parsley, salt, and pepper.
In ‘yo face.