Corn meal - 1 cup
Chicken stock - 3 cups
Butter
Chicken breast, roasted - 1 each
Dates, seeded & sliced - 3 each
Blue cheese, crumbled - 1 tbsp.
Parsley, chopped - 1/2 tsp.
Rosemary, chopped - 1/4 tsp.
Bring the stock to a boil. Add the cornmeal slowly, stirring constantly because if you don’t it will be lumpy and unpleasant.
Now when all of the cornmeal has been incorporated, reduce heat to low and continue to cook until the mixture is smooth and tender. You may need to add a little more stock if too much evaporates.
Just before plating stir in the butter. Taste and adjust seasoning to suit your taste. Plate the polenta and top with the remaining ingredients.
