Creamy Corn Garlic Chicken with Cheesy Polenta

Ingredients

• 2 C milk
• 1 C dry polenta
• 1/2 C gouda cheese (or grated parmesan)
• 2 Tbsp salted butter
• none kosher salt and black pepper

Ingredients

• 2 Tbsp extra virgin olive oil
• 4 Tbsp salted butter
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 1 Tbsp cornstarch
• 1 Tbsp cajun seasoning
• 3 clove garlic (chopped)
• 2 Tbsp fresh thyme leaves
• 2 C raw corn kernels
• 1/2 C heavy cream or canned coconut milk
• 2 tsp lemon zest
• 1/2 C fresh basil (roughly chopped)

Instructions

1. To make the polenta. In a medium pot, add 2 cups water and the milk. Bring to a low boil, then whisk in the polenta, stirring until the polenta is soft and thick, about 3-5 minutes. Stir in the esan, butter, and season with salt and pepper. Turn the heat off, cover the pot, and let the polenta sit 5 minutes.
2. Meanwhile, make the chicken. Toss the chicken with the cornstarch.
3. Heat the olive oil in a large skillet over medium heat. Add the butter, chicken, 1 tablespoon cajun seasoning, and a big pinch of pepper. Cook 5-minutes, until browned. Stir in the corn, garlic, and thyme and continue to cook until the garlic is fragrant.
4. Pour in the cream and stir in 2 teaspoons cajun seasoning. Cook 1-2 minutes to warm through, adding water or additional cream to thin the sauce. Remove from the heat, stir in the lemon zest and basil.
5. Spoon the polenta into bowls, then spoon the chicken and creamy corn sauce over the polenta.