Dinner the other night was simple and, more importantly, delicious. I usually cook polenta with water or stock but this recipe uses milk and it makes it amazingly creamy. The sage adds the perfect flavour for this dish. The bacon keeps the chicken moist while it cooks. I served it with potatoes, zucchini and red and yellow peppers, roasted in garlic-infused olive oil for 20 minutes.
For the last week, I have been a part of a group of amazing women promoting 30 healthy living e-books, including mine, and I have learned so much in that time from these bloggers. They are dedicated to living authentic healthy lives and eating real food and are all stars in their own right.
However, living in New Zealand, I come from a different base point. These bloggers talk about grass-fed beef and organic vegetables from farmer’s markets as something unusual, as the meta to reach. But here, these things are not at all unusual. All our cattle eat grass and it is simple to find organic vegetables straight from the farmers or even in our supermarkets. We don’t allow GMO crops to be grown here, just the same as we don’t allow nuclear power. In New Zealand, we have always taken our own stances on issues, and it seems we live simpler lives than those in many other countries. Here, we have less need to analyse every facet of what goes in our mouths. I’m not saying we don’t think about it, but just that we don’t get quite so militant about it, perhaps because we are not so far off-track from healthy, real food eating as in other nations. That’s not to say that some people don’t overeat on fast foods and processed foods because they do. But that is their choice – they can also choose to eat healthy real food because it is available everywhere. In the US, it seems, from these blogs I read, that the government is making choices for their people that are reducing the ease with which people have access to natural foods, grown and bred in the way they once were, and still are here. This makes me feel blessed to live in New Zealand, and I very much appreciate what these women elsewhere are doing to try to preserve a way of life that is slipping through their fingers.
- 4 x 200g skinless chicken breasts
- 8 slices of bacon
- 3 cups of milk
- 2 tbsp garlic-infused olive oil
- ⅔ cup of instant polenta
- 2 tbsp sage leaves, torn up
- salt and black pepper
- Preheat the oven to 180°C/350°F.
- Wrap each chicken fillet in 2 slices of bacon to cover.
- Place in a baking dish and bake for 20 minutes.
- Remove and cut in thick slices and place on top of the polenta.
- Heat the milk and olive oil in a saucepan until almost boiling.
- Add the polenta gradually, stirring all the time and bring to the boil.
- Reduce to low and cook, stirring, for 3 minutes.
- Remove from the heat and add the sage and season.
- Spoon onto plates and top with the chicken.
Source of recipe: Food Intolerance Management Plan