Comforting Curry with Broiled Polenta

Here's a quick recipe for a curry I made this past weekend. It's very easy and very good for you. They even say curry has healing powers. I'm not sure but I do know that an bowl of piping hot curry makes me feel very satisfied. I love the flavors in the S&B Oriental Curry so I normally use that. You could also use the Golden Curry cubes that you can find in Asian Markets but be weary they have a lot of fat in them (but they are tasty!)

I served this with broiled polenta cubes, which if you haven't tried polenta before it's extremely easy and really versatile. If I had a grill, I would have grilled the polenta. I think the smoky flavor from the grill would be a nice addition to the curry.



Curry

3 tbls olive oil
1 lg onion
3 celery stalks
3 large carrots
2 boneless skinless chicken breasts cubed
6 cups chicken stock
2.5 cups pureed tomato
4 cloves garlic minced
2-3 tbls S & B Oriental Curry Powder
1/4 habanero pepper or any hot Chili pepper
4 med potatoes
1/2 cup fresh basil (torn into large pieces)
1/4 cup minced fresh cilentro
2 tsp Italian herbs
1 bay leaf
veggies
salt and pepper to taste

Fat-free yogurt optional

Saute onion, celery and carrots in olive oil in a large stock pot. When the onions are translucent and just beginning to brown add in cubed chicken breast. Brown chicken. Add in chicken stock and pureed tomato. Add the rest of the ingredients and stir. Add what ever veggies you have on hand. Simmer curry for at least 2 hours. Serve over rice or the following polenta recipe. I like my curry hot so I serve it with yogurt on the side to cut the heat.

Polenta

1 1/2 coarsely ground yellow corn meal (you want corn meal the consistency of fine to medium-grained sand, not flour, and if possible stone-ground)
3 cups of water
1 tsp salt
2 tbls butter
1/4 cup grated Parmigiano Reggiano

Bring the water to a boil in a large sauce pan over medium heat. When the water is boiling add the corn meal in a slow steady stream constantly stirring. Lower the heat and continue stirring until the polenta is soft and the raw taste is cooked out of the corn meal. After about 20-25 mins it should be done. Stir in the rest of the ingredients.

Now you can serve it now as a soft polenta side dish, or you can grease a 9 x 9 baking dish with cooking spray and spoon the polenta in to the dish. Even out the top with the back of a spoon and put in the fridge. Let cool completely, several hours to over night. It will solidify and now you can do alot of things with it. You can cut it into shapes, or just slice it into servings. You can bread it like a cutlet and bake it then serve it with a marinara sauce. Or you can broil or grill it. Brush both sides with a bit of olive oil, then grill/broil till crispy on the outside and soft and creamy on the inside.