Ingredients

Features

Description

To prepare polenta (polenta) Boil water with butter and salt, gradually add the grits and stir well. Heat over low heat for about 20 minutes until thickened strong, stirring occasionally. Polenta is considered ready when it starts to weight easily separated from the walls of the pan. Add the butter with truffles. Lubricate the form of olive oil and spread on it a layer of polenta 1.5 cm. Put in a cool place.

Peel the pineapple, remove the core and finely chop. Garlic and ginger peel and chop. Peel the celery and cut into thin slices. Melt the sugar in a saucepan brown, add the garlic, ginger and pineapple. Leave to cook for 10 minutes.

Preheat oven to 200 ° C. With chicken thighs, remove the skin and place them on a baking sheet. Sprinkle with salt, chili pepper, put celery. Top with the previously prepared mixture. Put in the oven for 50 minutes. Then remove and cut into pieces. Rosemary Wash and tear off the leaves.

polenta cut into squares and fry on both sides in a frying pan in a little olive oil. Serve with the chicken thighs and pineapple sauce. Garnish with rosemary.

Note: truffle oil polenta gives a more refined taste, but you can if you want to replace it with the usual olive.

Translated by site: wday.ru