*Polenta*

• 1 cup medium-fine grain cornmeal

• 5 cups water

• 4 tablespoons butter

• ¼ cup Parmigiano Reggiano 

  *Chicken*

• 1 pound boneless, skinless chicken breast

• 4 cloves garlic

• 4 tablespoons olive oil

• 1 large onion, sliced

• 1 ½ pound plum tomatoes, halved lengthwise, cored and sliced

• 2 canned chipotle chiles, chopped

• ¼ cup adobo sauce from canned chipotles

• ½ teaspoon dried oregano

• ½ teaspoon cumin

• Salt and freshly ground black pepper

  *Garnish*

• Cilantro

• Sour cream

• Pickled red onion

  
  
  

  
  

  
  
  

  
  

  
  

  
  

  
  

  
  

  
  
  
  

  
  
  

  
  
  

*Polenta*

1. Bring 5 cups of water to a boil then slowly whisk in 1 cup of polenta. Keep whisking for 2-3 minutes until the cornmeal thickens. Reduce the heat to a simmer and allow the polenta to cook for 40-45 minutes, stirring every 10 minutes. You may need to add an additional ½ cup – 1 cup of water if it gets too thick. Once ready, the polenta should be soft but not raw. Top the polenta off with 4 tablespoons of butter and ¼ cup Parmigiano Reggiano. Set aside covered.

 *Chicken*

1. Place the chicken in a saucepan and fill with enough water to cover the meat by 1 inch. Season with salt and pepper. Bring water to a boil then simmer for 30 minutes, partially covered. Allow the chicken to cool in the cooking water then shred the chicken apart with a fork, your fingers, or a food processor. Set aside.

2. Heat olive oil in a large pot over medium heat. Add the onion and garlic then sauté until the onions become soft and translucent, about 5 minutes. Add the shredded chicken and season with salt and pepper.

3. Add the tomatoes, chipotle, adobo from canned chipotles, oregano, and cumin to the pot. Stir well and simmer covered, for 30 minutes or until all the tomatoes have broken down and turned into sauce. Taste and adjust seasoning if necessary.