If you have leftover roast chicken or turkey, use it here and save a step. You’ll need 3 cups of shredded meat.

Active time: 35 min Start to finish: 35 min

Makes 6 servings.

INGREDIENTS

  • for creamed chicken
  • 6bacon slices, cut into1/2-inch pieces
  • 1lb skinless bonelesschicken breast halves
  • 2cups fresh corn(about 3 ears)
  • 1cup milk
  • 2tablespoons unsalted butter
  • 2tablespoonsall-purpose flour
  • 1 1/4cups heavy cream
  • 1/2teaspoon black pepper
  • 1teaspoon kosher salt
  • 3large plum tomatoes,seeded and finely diced

    for polenta

  • 6cups water
  • 2 1/2teaspoons kosher salt
  • 1 1/2cups instant polenta
  • 1/2lb fontina cheese(preferably italian), diced
  • 1/2cup finely grated parmesan

    1/4cup chopped fresh basil


    DIRECTIONS

    Cook bacon and chicken:
    Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour offall but about1 1/2 tablespoons fat from skillet.


    Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through,8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.


    Prepare corn and sauce whilechicken is cooking:
    Gently simmer corn and milk in a heavy saucepan until corn iscrisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.


    Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.


    Make polenta:
    Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking,5 minutes. Stir in cheeses.


    Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.