John Myers
Roasted Corn Hand Breast with Young Spinach and Polenta
The perfect roasted corn hand breast with young spinach and polenta recipe with a picture and simple step-by-step instructions.
- 5 Pc. Corn chicken breasts
- 1 tbsp Olive oil
- Salt and pepper
- Thyme
- Rosemary
- 25 kg Chinese fresh spinach
- 2 Pc. Shallots
- 1 Pc. Clove of garlic
- Nutmeg
- Butter
- 250 g Corn semolina
- 1 tbsp Water
- 1 tsp Salt
- 50 g Parmesan
- 25 g Butter
- 20 ml Cream
- In a tall, wide saucepan, bring the water to the boil with the salt. Then turn the stove back to low heat and gradually add the corn grits, stirring constantly. Put the lid on the saucepan and let the polenta simmer for 10 minutes. Then turn off the stove, stir in the Parmesan and let it steep for another 15 minutes.
- Pepper and salt the chicken. Heat the olive oil in the pan and fry the chicken breasts until golden brown on both sides. It is best to add thyme and rosemary as a sprig while frying.
- Prepare the spinach in a large saucepan. Sweat the butter, the finely diced shallots together with the clove of garlic until everything is translucent. Then add the spinach. Season with pepper, salt and nutmeg. Reduce the heat and wait until the spinach has the desired consistency.
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