Simple, homemade recipes.


Chicken and polenta

1 hr 30 min | Serves 6

We call this dish “pollo de la nonna” or “grandma’s chicken” in my family. I’m biased but it screams comfort and warmth to me.


1 whole chicken
1 cup of olive oil
1 medium yellow onion, thinly diced
2 garlic cloves
1 can tomato paste
1 cup of water
2 teaspoons salt

6 cups of water
2 teaspoons of salt
1 1/3 cup of yellow cornmeal

In a large and deep frying pan, brown chicken in olive oil about 5 minutes per side. Add onion and garlic and continue to saute another 5 minutes. Add tomato paste and 1 cup of water. Cook for 1 hour on low-medium heat. When 30 minutes remain, begin cooking polenta in saucepan. Bring water and salt to boil. Gradually add in cornmeal. Reduce heat and continue to cook another 20 minutes, stirring often. Poor the cooked polenta in a damp pie pan. Cover with a cloth kitchen towel and allow to sit for 10-15 minutes. Turn the pan onto a serving plater to release the polenta so it’s ready to serve. Serve with chicken.

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