Travelling in the south this year we were often served a thickened stew poured over a savory cornmeal cake. We so enjoyed these meals that once back in Canada we set about making our own recipe.
This is a great way to stretch a meal or way to use leftovers. The cornmeal changes the flavour and brightens up leftovers.
Many of the dishes we were served featured poultry in a thick white gravy, rich in butter and milk. We wanted less calories and more health benefits thus we started with a tomato base and to this we added vegetables and two chicken breasts.
Tomato Chicken over Savory Cornmeal
- 2 boneless chicken breasts cut into bite size pieces
- 1 Tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 4 cups of broth (chicken, mushroom or vegetable which ever you have on hand)
- 2 cups finely chopped tomatoes (do not drain the juice)
- 1/3 cup lemon juice
- 3 cups frozen peas
- 1 can mushroom pieces
- 2 teaspoons soya sauce
Savory Cornmeal Cake:
- ¼ cup of shortening
- 1 cup cornmeal (we enjoy a medium ground meal)
- 1 cup flour
- 1 tablespoon baking power
- 1 ½ teaspoon maple syrup or honey
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
Tomato Chicken stew
- Chop the chicken, onion and garlic
- In a frying pan sauté the above until the chicken is cooked
- In a soup pot place the sautéed chicken mixture
- To this add the broth, tomatoes, lemon juice and soya sauce.
- Simmer on low for 2 hours (this can also be made in a slow cooker)
- Once the chicken pieces are tender
- Add to the soup pot the frozen peas, and mushroom pieces simmer for another 10 minutes.
- Thicken the stew with cornstarch the amount is dependent on how you like your stew.
Savory Cornmeal Cake
- Grease an 8 x 8-inch baking dish
- Preheat the oven to 425 degrees F.
- Melt shortening and set aside
- Sift together all of the dry ingredient
- In a separate bowl combined all wet ingredients include the shortening
- Incorporate the dry into the wet and pour into the baking dish
- Bake for 20 minutes
- Cut the cake into the number of people you are serving 6 to 8 pieces
- Plate the cornmeal and pour the Tomato Chicken stew on top.
From Our Table to Yours