Ingredients
5 cups chicken broth, divided
1 1/3 cups yellow cornmeal
3/4 cup half & half
1 cup grated Parmesan cheese
3-4 boneless chicken breast halves
1 envelope chicken marinade
1 red bell pepper
1 onion
1 T olive oil
3 cups corn kernels
3/4 cup white wine
1/2 cup orange juice
1/8 - 1/4 tsp red pepper flakes
Preparation
Marinate chicken according to package directions. Grill until done, slice, and set aside.
Bring 4.5 cups chicken broth to a boil. Gradually whisk in cornmeal. Reduce heat to low, simmer, stirring often, 30 minutes or until cornmeal blooms. Remove from heat, stir in half & half and Parmesan.
Saute bell pepper and onion in hot oil in a large skillet over medium heat until tender (about 7 minutes). Add corn, saute 4 minutes. Stir in wine, simmer 5 minutes. Stir in juice, 1/2 c broth, 1/2 tsp salt, ground red pepper and simmer 10 minutes or until slightly thickened. Serve over polenta and chicken strips.
