[Liz]

This is a healthy side with a roast chicken. Authentically northern Italian. Polenta layered with cheeses and vegetables. A Valpolicella accompanies the dish in Italy.

Just layer cooked Polenta with garlicky sauteed spinach or broccoli rabe, provolone slices, ricotta seasoned w/ Parm.
Top it off w/ a drizzle of browned butter, crispy sage leaves, maybe some garden-ripe grape tomatoes.

Cut the polenta into rectangles for a delectable presentation.

[miss marmelstein]

Interesting! I was just reading a Laurie Colwin recipe - this very morning - that is almost identical. Polenta, Broccoli Rabe and chicken. Must be a “thing,” Liz.

My Empire Kosher Brand chicken, baked in a Lodge cast iron pan, came out unbelievably good. I got such a carmelization on the chicken because of that damned hot pan. Oven a mess but who cares?