By Dane Feldman
Photo by Dane Feldman.
In my house, we’re constantly on the look out for a different starch. Pasta, rice, and even quinoa can start to feel a bit monotonous, so this time I thought we’d try polenta. To my surprise (and satisfaction), this dish turned out fantastic. The polenta really pairs well with the marinara sauce and offers a nice added layer of texture.
What you’ll need:
16 oz ground chicken
10-12 oz marinara sauce
1 cup polenta
3 oz white mushrooms, chopped
1/2 Spanish onion, chopped
1 zucchini, diced
1 tsp garlic, chopped
1/2 tsp Hungarian sharp paprika
1/2 tsp poultry seasoning
1/2 tsp Florida seasoned pepper
1/2 tsp basil, dried
Red pepper flakes
Cook the polenta. Heat the sauce separately.
While the polenta is cooking, caramelize the onions in olive oil. After about 25-30 minutes, add in the garlic, zucchini, and mushrooms.
Saute for a few minutes before adding the chicken. Break the meat up with the back of a large spoon and stir. When the chicken starts to brown, add in the seasoning and stir to combine.
Plate the polenta and top with the chicken and vegetables. Add the marinara sauce to serve.