Creamy Corn Garlic Chicken with Cheesy Polenta

Ingredients

• 2 cups milk
• 1 cup dry polenta
• ½ cups gouda cheese, or grated parmesan
• 2 tablespoons salted butter
•  kosher salt and black pepper

Ingredients

• 2 tablespoons extra virgin olive oil
• ¼ cups salted butter
• 1 ½ pounds boneless skinless chicken breasts, cubed
• 1 tablespoon cornstarch
• 1 tablespoon cajun seasoning
• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 2 cups raw corn kernels
• ½ cups heavy cream or canned coconut milk
• 2 teaspoons lemon zest
• ½ cups 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.