This meal was awesome. Except for the chicken. We have written before here about Eggs in Purgatory, and I decided to make an edited weeknight version. Problem was, Hub at the last of the eggs for breakfast. So I decided to do Chicken Breasts in Purgatory. Chicken breasts, I’ve decided now, should not ever go to purgatory. They should go to Hell. Especially supermarket chicken breasts. They have the worst texture and no flavor. It’s like eating rubber. But I digress.
This recipe is easy to make on a weeknight, because polenta takes 5 minutes to make once you boil the water. (N.B. Boil 3 cups of water, 1 t salt for 1 cup of polenta.) The tomato sauce can be made from a bit of chopped garlic sauteed in olive oil and 1 28-oz can of diced tomatoes, simmered for 20-30 minutes with some salt and pepper. If you can, add in some diced prosciutto head for smokey, ham-y flavor. What? No prosciutto head just lying around? Ok, fine. Use some bacon, browned with the garlic before you throw in the diced tomatoes. Same idea.
If you’re going the eggs route, in the last 5 minutes once the polenta is cooking, you can poach eggs in the sauce for about 3-5 minutes and serve. Cook about 2-3 eggs per person. You can also grill some Italian sausage, mix in some cooked white beans, or whatever you have on hand, and let it cook for 5-10 minutes with the sauce. If you like supermarket chicken breasts, by all means, brown then in a pan and let them finish cooking in the sauce. I just don’t know why you would run perfectly good sauce and polenta that way.