Serious Eats: Recipes

Creamy Polenta with Chicken, Caramelized Shallots, Arugula

[Photograph: Yvonne Ruperti]

Notes: Pre-cooked chicken will make this recipe easy. Instant or standard polenta can be sued for this recipe. See package for timing details. Cooking time may differ depending on your polenta of choice. When cooking polenta, place a lid on top of pot, askew, to prevent polenta from spattering. Once cooked, polenta will begin to thicken as it cools. Serve as close to cooking as possible, or add more liquid to loosen.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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