Purple Polenta Eater.....

So here is the deal I get in the car after a hard days work to go and plan out some crazy cooking. Well my craziness is mostly done (see terrine). But anyway here is what I am told “we have some curried chicken fat for you”. Now this might not sound appetizing to some but my this is just the adventuresome thing I like to hear. It fires up the brain and gets you cooking on all gears (which can be a greasy mess but is fun anywhoo) So point being I need to think of what to do with this and well chicken Curry and corn all start with “C” and chicken tamales are good and blue cornmeal is gluten free fun, and I have been dying to play with polenta recently So there for here you go;

Curry Chicken Purple Polenta

1cup blue cornmeal
~3cups chicken stock
3tbl curried chicken fat
1/3 butter
1 dried chili
1/4cup chevre
optional ingredients;
    1/2tsp – 1tbl curry powder
    1/2ea – 1ea minced hot pepper
    2tbl peanut butter

Quick easy and spicy too!!! To start gently roast the cornmeal in a sautee pan until lightly aromatic. Similar smell to popcorn. Add chicken fat and ground dried chili, stir to coat the cornmeal. Slowly add the chicken stock (preferably warmed, but room temp will do). Stir and add, stir and add, repeat ad nausium per risotto. Once you have achieved a cream of wheat looking mush that is faintly purple in color you are almost there. Remove from the heat stir in the chevre in thumbnail size chunks. Spread the polenta into what ever clean dish you have available and refrigerate.

This was served shilled the next day a very fine treat much more tasty than the Epic Fail Terrine. We simple sliced as though it were a pie and enjoyed. A good lemon saffron yogurt sauce would be a fine accompaniment. Now my  thoughts though are always to improve upon what I have made so therefore the adjustments that I would make to this are;

Instead of curried chicken fat use a heavily curried vegetable stock. ( I know this defeats the whole original premise but that as just a starting point as all original premises are)

Add another tablespoon of butter.

Increase the Goat cheese to 1/2cup.

And as for serving, take on the second day cut into one inch cubes wrap with blanched leek leaves and flash fry.

Photo Credit; Lindsay Christians