Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam

Polenta Cakes

2 cups Polenta
4 cups Water/ Chicken Stock
1/2 cup Crème Fraiche
¼ cup Butter
S&P To Taste

  1. Put the water/stock and cornmeal together in a pan and stir together. Bring up to a boil while stirring with a whisk, making sure to mash up any lumps that form. (Cooking them both together from water seems to form less lumps.)
  2. When it comes to a boil, lower the heat to a simmer. Keep cooking until the grains are cooked - if you taste a bit it should not be at all gritty, but smooth and soft. This takes around 10 minutes if you’re using fine grind cornmeal, and 20 minutes or so if you’re using medium grind.
  3. Add the cream fraiche and stir until blended. Add the butter and stir in. Salt and pepper to taste. Serve immediately, as soft polenta -optionally with a pat of butter on top of each portion or cheese.
  4. To make polenta cakes, cool mix. Form patties then bake or pan fry.

Onion Jam

makes about 1 pint
1 1/2 pounds Sweet onions, finely chopped
1 cup sugar
1 T lime juice
2 t lime zest
1 tablespoon fresh ginger, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
pinch ground cloves
1 teaspoon salt
1 jalapeno or other hot pepper, seeded and minced
8 Garlic gloves minced

  1. Combine all ingredients in a medium saucepan, and bring to a boil, stirring frequently.
  2. Turn down heat, and simmer, stirring occasionally, until mixture has thickened to the consistency of a jam.
  3. Cool and store in refrigerator.