In terms of plating, think of this one as one of those “thought I looked cute–might delete later” posts…but give me a break; I was sick!

I made too much polenta last week. Wasting food is a crime, so I had to come up with something else to do with it. I made polenta cakes this time (but better) with a bunch of garlic confit. Add a quick relish made from pickled beets (homemade, not the canned kind) I had chilling in the fridge, and cardamom butter. Done.

Lot’s of flavors, but it worked out. I couldn’t smell or taste anything for days, but this cut through the fog. It’s finally winter–time to embrace it!

Let’s cook.

You’ll need:

2 Chicken Breasts

4 Polenta Cakes (see link above)

2 Cups Pickled Beets

3 Tbs Butter

2 Cardamom Pods

1/2 Tbs Mustard Seeds

1 Tbs Garlic Confit

1/2 Cup Parsley, chopped

1 Tsp Garlic Powder

1/2 Tsp Chili Flakes

1 Tsp Onion Powder

Salt & Pepper to taste

1. Preheat an oven-safe pot on medium-high with half of the butter until brown, and set the oven to 400 degrees. Season chicken, then sear in the browned butter, and transfer to the oven until fully cooked. Turn on your broiler for the final five minutes of cooking, then let rest for ten minutes before slicing.
2. Place the same pot back on the stove on medium, and add garlic confit once hot. Sear the polenta cakes on both sides.
3. Transfer pickled beets, extra mustard seeds, salt, pepper, chili flakes, and garlic powder to a blender, and mince. Taste for seasoning, and adjust as needed. Melt remaining butter with cardamom pods, and steep until cooled. Mix with the minced beets, then chill.
4. Plate and serve.

Done.