Fish Tale Polenta

One of downtown Olympia's little treasures is the Fish Tale Brewery and Pub. I am a "fan" on Facebook and saw their special one day: chicken, chorizo, chickpea, and tomatoes served over polenta. I took note of that idea and made my own version, allergy free and so delicious we've made it twice in a week! Wheat-free people (over 21) can even enjoy it with my very favorite beer, Fish Tale Organic Amber.

Fish Tale Polenta

2 chicken breasts
2 links chorizo sausage
1 medium onion, diced
1 can chickpeas
3 cans diced tomatoes
oregano
parsley
cumin
salt and pepper

For the polenta:
4 cups rice milk
1 cup polents
salt and pepper

Dice the chicken, slice the sausage, and brown the meats in a large skillet with some olive oil. Add the onion and cook until transparent. Add the chickpeas, tomatoes, herbs and spices to taste, and simmer together to blend flavors.

Bring the rice milk, salt and pepper to a boil. Add the polenta and stir constantly until the polenta has expanded and thickened. Turn heat off and cool slightly to allow polenta to set.

Serve the stew over the polenta in a large bowl.

As a vegetarian option, I plan on substituting the meat with some butternut squash. Haven't tried it yet, but I think it will be quite tasty as well. Thank you Fish Tale for inspiring this amazing allergy free dish!