The polenta is an Italian landrace corn from northern Italy called “Floriani”, named after the family that first provided the corn. Makes an amazingly good polenta. To speed up the recommended *3 hours of cooking time*, I actually make this in an instant pot. It works very well, but you have to figure out your water ratio. In this case it is 4:1 water:corn and cooked for 30 minutes. After it is finished, I let it naturally depressurize, open the lid, and give it a good stir, then leave it on warm for at least 15 minutes. This lets the starch relax through the polenta. A final stir before serving leaves a very creamy, low effort polenta.
Radicchio seared on a hot cast iron, dressed up with salt, fresh cracked black pepper, and a very, very light drizzle of balsamic at the end, giving it around a minute to reduce and caramelize onto the radicchio.
Buon Appetito!
rebelgrrrl82
Looks amazing!
Chicken cacciatore is one of my favorites to make!
[deleted]
[deleted]
jade_dc_
Mmm buono
Synrae_the2nd
I maybe will be the asshole here, but it looks like there is too much oil.
It may be very tasty for sure, but it doesn’t look that good.
I think the side plate cleaned and may be in a different plate (like a bowl) with the chicken on top of the polenta, and sliced cabbage, it would have been great.
Anyway, cooking is with your heart is always the best way to do it 🙂 I hope you enjoyed it !
7 Comments
Cacciatora recipe from [Pasta Grammar](https://www.pastagrammar.com/post/pollo-alla-cacciatora-authentic-italian-recipe). Its a really great recipe and it takes about 30 minutes start to finish to make.
The polenta is an Italian landrace corn from northern Italy called “Floriani”, named after the family that first provided the corn. Makes an amazingly good polenta. To speed up the recommended *3 hours of cooking time*, I actually make this in an instant pot. It works very well, but you have to figure out your water ratio. In this case it is 4:1 water:corn and cooked for 30 minutes. After it is finished, I let it naturally depressurize, open the lid, and give it a good stir, then leave it on warm for at least 15 minutes. This lets the starch relax through the polenta. A final stir before serving leaves a very creamy, low effort polenta.
Radicchio seared on a hot cast iron, dressed up with salt, fresh cracked black pepper, and a very, very light drizzle of balsamic at the end, giving it around a minute to reduce and caramelize onto the radicchio.
Buon Appetito!
Looks amazing!
Chicken cacciatore is one of my favorites to make!
[deleted]
Mmm buono
I maybe will be the asshole here, but it looks like there is too much oil.
It may be very tasty for sure, but it doesn’t look that good.
I think the side plate cleaned and may be in a different plate (like a bowl) with the chicken on top of the polenta, and sliced cabbage, it would have been great.
Anyway, cooking is with your heart is always the best way to do it 🙂 I hope you enjoyed it !
LOOKS YUMMYYYYY
Yummm!! One of my favorite dishes!!
Might have to make some this weekend… 🥰🥰