0.5 cup whole-kernel corn fresh frozen thawed ( 1 ear)
1 tablespoon rosemary fresh chopped
4 teaspoons olive oil extra-virgin divided
0.1 teaspoon pepper
0.5 teaspoon salt divided
16 ounce skinned
2 cups water
0.5 cup cornmeal yellow
Equipment
frying pan
sauce pan
whisk
plastic wrap
rolling pin
meat tenderizer
Directions
Place cornmeal and 1/4 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 10 minutes, stirring frequently. Stir in corn kernels. Set aside; keep warm.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with 1/4 teaspoon salt, chopped rosemary, and pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add chicken, and saut 3 minutes on each side or until done.
Arrange a chicken breast half and 1/2 cup polenta on each of 4 plates; drizzle 1/2 teaspoon oil over each serving of polenta.
