CHEESY POLENTA RECIPE RECIPES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. (Make sure not to crowd the mushrooms on the baking sheet; otherwise, they’ll steam instead of getting crispy.) Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
• Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. (Gradually incorporating the polenta into the water is key to preventing clumps.) Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25–30 minutes.
• Remove polenta from oven. Crank up oven temperature as high as it will go (but don’t broil). Continue to cook mushrooms until crisp around the edges, 5–10 minutes longer.
• Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
• Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
• Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

Steps:

• Preheat the oven to 375°F
• For the polenta, in a medium saucepan, bring the chicken stock to a boil, then whisk in the polenta and cook, stirring constantly, for 10 to 15 minutes
• Add the cream and continue stirring and cooking for about 5 minutes more
• (Note that depending on the polenta you have, the cooking time and amount of liquid may need adjusting
• When in doubt, follow the instructions on the package
• ) Fold in the Boursin and Parm, then season with salt and pepper
• Cover and keep warm
• For the chicken, season the thighs with salt and pepper and dredge in flour (if using)
• In a large skillet, heat the clarified butter until smoking and sear the chicken until golden on each side
• Transfer the chicken to a baking dish or tray, reserving the skillet, and roast until just cooked through, about 15 minutes
• Meanwhile, for the sauce, in the skillet used for the chicken, cook the pancetta over medium-low heat, stirring occasionally, for about 2 minutes
• Add the onions and cook, stirring occasionally, for another minute
• Add the garlic, peppers, olives and raisins, cook for another minute, and deglaze with the sherry
• Add the butter, stir to incorporate, then remove from the heat and stir in the vinegar and herbs
• Season with salt and pepper
• Serve the chicken over the polenta with the sauce on top