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Pollo con Polenta
(Chicken with polenta)

1 fryer, cut up, save the body fat
2 garlic cloves, minced
1 Tbs. salvia (sage), fresh, chopped
6 oz. dry white wine or water
1 1/2 cups onion, chopped
1/2 lb. sliced button mushroom (Agaricus sp.)
4 oz. can tomato sauce
1 pinch salt/pepper to taste

Heat a cast iron frying pan on high heat. Chop the chicken fat
and add it to the pan, no oil. Add the chicken pieces and cook
until browned, skin side down, adding the wings last. Turn over
and continue browning. Lower heat to med-low, add onions. After
10 minutes, turn the chicken pieces again. Add the garlic and
sage, stir. Cook for 1-2 minutes, then add tomato sauce, wine,
mushrooms. Cook for an additional 25 minutes and serve with polenta
and cubed teleme cheese.


2 cups polenta
1 tsp. salt
3 Tbs. olive oil
7 cups boiling water
1/4 cup butter
1 cup teleme (or jack) cheese, cubed

Boil water, add salt, butter and olive oil. Slowly pour in the
polenta, stirring all the time Lower heat to medium, and cook until
the polenta comes away from the side of the pot when you stir,
about 30-40 minutes.


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