Chicken and mushrooms ciulama with polenta

This is a traditional Moldavian dish, and every timp I miss my home, this kind of dishes helps me to feel closer to my country. Even though one can say polenta is italian, in Moldova and Romania the traditional dish ‘mamaliga’ is also made of cornmeal, but the preparation is a little different. ‘Ciulama’ stands for a white sauce. I hope you will give a try to this Moldavian dish 🙂

Ingredients

For the ciulama: 

  • 500 g chicken breast
  • 500 g mushrooms
  • 250 g cream
  • 75 g butter
  • 2 Tb all-purpose flour
  • 1 tomato
  • 1 large oignon
  • A good pitch of nutmeg
  • Salt, pepper

For the polenta: 

  • 500 g cornmeal
  • 1 l boiling water
  • Salt
  • 50 g butter

For serving: 

  • 150 g grated feta cheese
  • Minced parsley

 

Let's start cooking

  1. Mince the oignon. Cut the chichen in 2cm cubes. Cut the mushrooms and the tomato.
  2. In a hot pan put the butter, let it melt, add the oignon and cook it until translucent. Add the chicken and the mushrooms and cook it until all the liquids evaporate.
  3. Add the minced tomato to you chicken and mushrooms and cook for5 more minutes. Stieve the flour in and stir well. Add the cream and stir, for the flour not to form lumps.  Salt, pepper and add the nutmeg. Stir every 2-3 minutes. 10 minutes later you can turn the heat off.
  4. For the polenta: Get 1l of water boiling in a thick pan and salt it well (the cornmeal likes the salt). When the water starts to simmer, get a hand whisk in the right hand and with the left hand start spreading the cornmeal in the water; whisk the water continuously with the right hand, while you spread all of the cornmeal. Whisking with avoid lumps. The mixture will thicken up in some minutes.
  5. Add the butter and mix it well one more time. Lower the heat and let it cook for about 10-15 minutes. When the cornmeal is cooked turn the heat off.
  6. For serving: put some polenta in the middle of the plate and add sauce all around. Sprinkle generously with grated feta and parsley. Serve with a good glass of white wine.

Bon appetit! 

 

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