Ingredients
- 1/2 cup chopped walnuts
- 1 tablespoon EVOO
- 5 tablespoons butter
- three or four ribs celery, with leaves, chopped
- 2 carrots, sliced
- 1 onion, chopped
- Kosher salt and freshly ground pepper
- two tablespoons chopped fresh thyme
- 2 round tablespoons flour
- 4 cups chicken stock
- 1 1/2 pounds chopped cooked poultry
- 2 cups milk
- 1 cup quick-cooking polenta
- 1 1/2 cups shredded sharp Cheddar
- 1/2 cup whole berry cranberry sauce (leftover) or dried sweetened cranberries, plumped in tepid to warm water and drained
- 1 tablespoon honey
- 1 tablespoon orange zest
Directions
Heat the broiler using the rack within the upper third from the oven.
Toast the walnuts in a tiny pan over medium heat until aromatic.
Heat the EVOO, a turn from the pan, inside a large skillet or Nederlander oven with lid over medium-high temperature. Add 3 tablespoons butter towards the pan and melt. Adding the celery. carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partly cover the pan and sweat the vegetables for 7 to eight minutes. Take away the lid, sprinkle the vegetables using the flour and stir one minute. Then whisk by 50 percent 1/2 cups chicken stock and prepare to thicken. Add some poultry as well as heat through. Lessen the heat to some simmer and take away the bay leaf.
Meanwhile, heat the rest of the 1 1/2 cups chicken stock and also the milk to some low boil. Whisk within the polenta and thicken, two to three minutes. Sprinkle the polenta after some salt and stir in two from the Cheddar, the cranberry sauce, honey, orange zest, walnuts and also the remaining two tablespoons butter. Spoon and spread the polenta over the top poultry filling and scatter the rest of the Cheddar over top. Broil to brown and hang the very best, one to two minutes.
Recipe thanks to Rachael Ray