Maytag Dryer Troubleshooting

Fillets of chicken stew with polenta

I realized that dishes like the one I propose today are quite recurrent in my kitchen, and then also in the blog. I really like cooking meat and fish in sauce accompanied by basmati rice, toasted bread, potatoes or polenta as in this case, are a great dish: sometimes are magnificent rolls , sometimes lamb with potatoes, and others cod and mackerel or the grouper fillets.

Every time I try to change the taste ..... here's how I made this once

FILLETS hen stew with polenta

Serves 2:

6 fillets of gurnard

a small bottle of tomato sauce + 1 tablespoon of small triple concentrate tomato (I use only Mutti )

2 or 3 teaspoons of olive paste

a clove of garlic chili

extra virgin olive oil

parsley 1 / 2 of nut cuchhinoi granular plant without glutamate

For the polenta: 120 gr

"The polenta once" - corn flour "Marano" stone ground

600 grams of water

2 pinches of salt

Prepare polenta as usual, put it on no less than 40 minutes and coming even an hour!

For fish:

In a large saucepan combine the tomatoes to cool, concentrate dissolved in 1 / 2 cup water, garlic and a tablespoon of oil. Cover and cook for about twenty minutes, adding hot water if too dry. Add the chilli, olive paste, nut granular (be careful because the olive paste is already very tasty) and a little finely chopped parsley. Mix well and add fish fillets: always cook covered for about twenty minutes turning the fillets halfway through cooking. Adjust salt if necessary and serve the fish hot with the polenta ed al suo sughetto.

Note: Per impiattare la polenta ho usato dei coppapasta del diametro di 10 cm, ho lasciato riposare la polenta all'interno per un paio di minuti quindi ho sfilato i coppapasta: la polenta non risulta così spatasciata ma mantiene una forma tondeggiante molto carina da vedere.

Usare il patè invece delle olive intere ha dato un sapore molto più spiccato al piatto perchè si è amalgamato perfettamente al sugo e lo ha reso molto stuzzicante.

E se vi avanza del sughetto vi consiglio di condirci degli spaghetti.......DA URLO!

With this recipe I participate in the contest Valerio , "The sea in the pot"

Until next time!