Living alone and cooking for one it seems there are always leftovers. This dish was just a spur of the moment concoction thrown together with leftover polenta slices, a paillard of chicken breast, some mushrooms and a handful of baby spinach leaves. It ended up being a tasty main that I will downsize for a starter dish the next time friends come for dinner.
The polenta was seasoned with Rosemary Salt, butter and grated parmigiano then poured into a mini loaf pan and refrigerated overnight. The next day it popped right out of the pan and was super easy to slice 1/2-inch thick. I sauteed the slices in nutty brown butter until they turned golden brown.
If you’d like a list of ingredients and more specific information leave me a comment below.