Ingredients

4 servings

　　2 cups chicken stock or broth

　　1 cup whole milk

　　Salt and freshly ground black pepper

　　5 tablespoons extra-virgin olive oil (EVOO)

　　2 packages (1 3/4 to 2 pounds) chicken tenders, cut into bite-size pieces

　　6 garlic cloves, chopped

　　1 tin flat anchovy fillets, drained (8 to 10 fillets)

　　1 teaspoon crushed red pepper flakes (1/3 palmful)

　　20 oil-cured black olives, cracked away from pits and coarsely chopped (1/2 cup)

　　3 tablespoons capers, drained

　　1 28-ounce can chunky-style crushed tomatoes, such as Furmano’s brand

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　1 cup quick-cooking polenta (found in Italian markets or specialty foods aisles)

　　2 tablespoons unsalted butter

　　1/2 cup grated Parmigiano-Reggiano (a few generous handfuls)

　　

Step 1

To start the creamy polenta, in a sauce pot over medium-high heat combine the chicken stock and milk and season with salt and pepper. Bring up to a simmer, then turn the heat down to low.

　　

Step 2

While the stock and milk are heating, heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO (twice around the pan). Season the chicken chunks with salt and pepper. Add to the hot skillet and cook until lightly brown, about 3 to 4 minutes. Remove the chicken from the skillet to a plate, cover with aluminum foil, and reserve. Return the skillet to the cook top; add the remaining 3 tablespoons of EVOO. Add the garlic, anchovies, and red pepper flakes. Sauté the mixture until the anchovies melt into the oil and completely dissolve and the garlic becomes tender, about 3 minutes. Add the olives, capers, tomatoes, black pepper, and parsley. Bring the sauce to a bubble, add the chicken back to the pan, reduce the heat, and simmer for 5 minutes.

　　

Step 3

To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.

　　

Step 4

Serve the polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.

　　Rachael Ray 365: No Repeats