After over a month of not cooking (and three weeks eating Mexican and Belizian food), it’s finally time to get back into the kitchen. When I’m looking for something really tasty but quick to make, I almost always turn to Fine Cooking. The chicken is easy and fast to make, and the polenta is even faster.
I had picked up some quick-cooking polenta a couple of months ago, specifically for a night like tonight. This polenta is really yummy – I’m sure the copious amounts of cream and whole milk have something to do with that. Larry and I both loved it. The quick cooking polenta is creamy and has a finer texture than normal polenta. The chicken recipe is also in Find Cooking’s new 101 Quick & Delicious Chicken Recipes special issue. I’m such a sucker for special issues.

• Chicken Breasts with Parmesan-Herb Stuffing (Fine Cooking #45, July 2001, p. 60)
• Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)