Stuffed Chicken Breasts with Spinach Polenta

A recent issue of Cooking Light had a recipe for chicken breasts stuffed with goat cheese, caramelized spring onions, and thyme which sounded appealing. They recommended serving it with polenta and broccolini. Now, polenta is not my favorite side dish; I find it somewhat bland. But I wondered if I could jazz it up by combining a green vegetable – in this case spinach – with the polenta along with a couple of other flavorful ingredients, including garlic and Parmesan cheese. Success! The result is almost like a creamed spinach but with that wonderful polenta texture, which I love. The chicken was good, the spinach polenta turned out to be my favorite part of the dish.
Spinach Polenta (serves 6)

• 2 cups chicken broth
• 1 garlic clove, pressed
• ½ cup instant polenta
• ¼ cup parmesan cheese
• 1 10-oz. box frozen spinach, heated

1. Add the garlic to the chicken broth and bring to a boil. Slowly add the polenta, stirring constantly. Reduce heat and continue stirring for 5 minutes or until desired consistency.
2. Remove from heat. Stir in the Parmesan cheese and spinach.