Prep 30 mins
Cook 0 mins
- 2 cups chicken stock
- 1 cup whole milk
- fresh ground black pepper
- 5 tablespoons extra virgin olive oil
- 2 lbs chicken tenders, cut into bite-size pieces
- 6 garlic cloves, chopped
- 8 -10 flat 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 (28 ounce) canchunky-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
- The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper.
- Bring up to a simmer, then turn the heat down to low.
- While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil.
- Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes.
- Remove chicken from skillet to a plate; cover with foil, set aside.
- Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes.
- Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender.
- 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.
- To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes.
- Add in the butter and grated cheese; stir to combine.
- If polenta becomes too thick, you can always add more stock or milk.
- Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.