Chicken Cheddar Polenta

This recipe originally used 1 minute “instant” polenta, but I went back and worked it to use true instant grits. Less work this way, and you don’t have to stir a pot of splattering hot polenta (nor have the cleanup!) You can make this in a small pot or a titanium mug (single wall) or as well make it FBC (Freezer Bag Cooking) method.
It is a great fall meal – it warms you up on cold days. The combination of quick cooking polenta, chicken, cheese and spicy red pepper flakes will fuel you.
Chicken Cheddar Polenta

Also Take:

  • 1 can 4.5 to 5-ounces chicken, with pop top

At home pack the dry ingredients in a sandwich bag, tucking with the chicken and cheese.

One Pot Method:

Bring 1¼ cups water* and chicken (with any broth) to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove, cover and let sit for 5 minutes.

FBC Method:

Pack the dry ingredients into a quart freezer bag.

Place the freezer bag into an FBC Cozy. Add in the chicken (with any broth) and 1¼ cups water* that has been boiled, stirring constantly as you add it. Seal and let sit for 5 minutes.

Using 1 Minute Polenta:

In your pot or stove-safe metal mug bring 1 cup water to a boil. Lower the heat to medium, add in the dry ingredients and start stirring rapidly. Meanwhile lower the stove to as low as it will go.

Be careful with the heat – polenta can be a mini-volcano if you don’t lower the heat fast! If it is splattering, take the pot off of the stove till it settles down.

Cook for 1 minute, stirring constantly. Turn off the heat and add in the chicken (with any broth) along with the cheese. Stir in till melted. The polenta will get stiff as it sits and cools.

Instant grits in packets can be found in the hot cereal aisle of many grocery stores, near the oatmeal. They are made by Quaker. Not all stores carry them, but usually Walmart does as well.
*I like more smooth grits/polenta, not stiff. However, if you prefer it so thick it’ll cut up, then lower the water used, going down to a generous 1 cup water.
To use fresh cheese, carry 1 to 2 ounces of cheddar cheese (or 2 cheese sticks worth). Chop up while the water boils. Add in with the water with the grits. If you do this, use only 1 cup water.