Creamy Garlic Corn Chicken with Cheesy Polenta

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: POLENTA:

2 cups milk

1 cup dry polenta

½ cup gouda cheese, or grated parmesan

2 tablespoons salted butter

kosher salt and black pepper

subheading: CHICKEN:

2 tablespoons extra virgin olive oil

4 tablespoons salted butter

1 ½ pounds boneless skinless chicken breasts, cubed

1 tablespoon cornstarch

1 tablespoon, plus 2 teaspoons cajun seasoning

3 cloves garlic, chopped

2 tablespoons fresh thyme leaves

2 cups raw corn kernels

½ cup heavy cream or canned coconut milk

2 teaspoons lemon zest

½ cup fresh basil, roughly chopped

Directions at halfbakedharvest.com

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