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Ingredients
- 4 lrg cloves garlic, peel & split in
- Â Â quarters
- 6 sprg fresh rosemary
- 2 sprg fresh rosemary, chopped
- 1/2 Tbsp. all-purpose flour
- 2 x cloves garlic, chopped
- 1 c. white wine
- 1 whl chicken, cut up (3-4 lbs.)
- 2 c. yellow cornmeal
- 5 c. water, (5 to 6)
- 1/2 tsp salt
Directions
- Combine chopped garlic and chopped rosemary with 2 Tbsp. extra virgin olive oil.
- Rub all chicken parts with mix; sprinkle with salt and pepper. Place chicken pcs in roasting pan; add in garlic quarters and rosemary sprigs here and there. Brown chicken just a few min. Add in 1/2 c. white wine; place in oven for 1 1/2 hrs at 350 degrees. While the chicken is cooking, prepare the Polenta. In a saucepan, bring the water to a full boil. Meanwhile, combine cornmeal and salt with a c. or possibly more of cool water and mix to a smooth liquid mix. Slowly pour cornmeal mix into the boiling water, stirring constantly. Return to boil; then reduce the beat to low. Cook uncovered for about 15 min, stirring frequently, till the Polenta is thick and ready to be served (almost the consistency of mashed potatoes). Place Polenta around a large serving dish, leaving room in the middle for rosemary chicken. When the chicken is ready, lay pcs on the serving dish with the Polenta. Scrape off into small saucepan remaining garlic and rosemary from the pan where you cooked the chicken. Add in white wine (1/2 c.) and flour; mix into a smooth gravy. Pour the gravy over the Polenta and serve.
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