INGREDIENTS

  • 2 cups chicken stock
  • 1 cup whole milk
  • salt
  • fresh ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 2 lbs chicken tenders, cut into bite-size pieces
  • 6 garlic cloves , chopped
  • 8-10flat anchovy fillets , drained
  • 1 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives , cracked away from pits and coarsely chopped
  • 3 tablespoons capers , drained
  • 1 (28ounce)can chunky-style crushed tomatoes
  • 1/4 cup fresh flat leaf parsley , chopped
  • 1 cup quick-cooking polenta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated parmigiano-reggiano cheese

DIRECTIONS

  1. The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
  2. Bring up to a simmer, then turn the heat down to low.
  3. While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
  4. Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
  5. Remove chicken from skillet to a plate; cover with foil, set aside.
  6. Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
  7. Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
  8. Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes.
  9. To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
  10. Add in the butter and grated cheese; stir to combine.
  11. If polenta becomes too thick, you can always add more stock or milk.
  12. Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.