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From mecookingcreations.blogspot.com
The Polenta – Roasted Garlic with Gruyere

3 cups liquid; I used 2 c vegetable broth and 1 c water
1/2 bulb roasted garlic, mashed and combined with the liquid
Large pinch of thyme
3/4 c stoneground yellow cornmeal
Approximately 1/3 c shredded gruyere cheese

Bring the liquid/garlic mixture to a boil. Season with thyme. Slowly whisk in the cornmeal, whisking continuously until creamy, about 12 minutes. Sometimes this takes longer (up to 18 minutes), but mine came together pretty quickly tonight.

Whisk in the cheese.

Chicken with a Spinach Tomato Ragout

Ingredients –
Note – I made this for just myself; double the ingredients for 2.
1 boneless, skinless chicken breast, pounded out just a bit
Salt, pepper, paprika
1 tbsp olive oil
2 tbsp chopped onion
1 large clove of garlic, minced
2 plum tomatoes, chopped
2 handfuls fresh spinach
1/2 c low sodium chicken broth

Directions:
Heat olive oil in a saute pan
Season chicken liberally with salt, pepper, and paprika and add to pan. Cook 3 min per side or until golden brown.
Add onions and garlic, saute 2 minutes. If your pan seems too dry, add a touch of broth.
Add tomatoes, saute 2 minutes.
Add spinach to the pan and let wilt down for a minute (I just threw it in on top and didn’t stir it in).
Add broth and bring to a simmer; let simmer until chicken is cooked through, just a few minutes. Adjust salt and pepper if needed. Serve over the polenta.

From RealSimple.com
(Written up by Sara Gomach)
I make this recipe ALL the time! This recipe packs a fresh flavor punch in no time at all and is great for week night meals! In the winter pan-fry the chicken in olive oil and put the
eggplant and tomatoes under the broiler! I use tinfoil on the grill versus a baking sheet. Bon appetite!
Serves 4| Hands-On Time: 10m | Total Time: 25m

Ingredients
1 medium eggplant, cut into 1/4-inch-thick rounds
4 tomatoes, cut into 1/2-inch-thick rounds
5 tablespoons olive oil
kosher salt and black pepper
4 boneless, skinless chicken breasts
2 ounces Parmesan, thinly sliced

Directions
Heat grill to medium. On a rimmed baking sheet, place the eggplant and tomato slices in a single layer. Brush both sides of the vegetables with 4 tablespoons of the oil. Season with ¾ teaspoon salt and ½ teaspoon pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently (the tomato slices will fall apart slightly). Brush the chicken with the remaining tablespoon oil and season with ¼ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, about 6 minutes per side. Transfer chicken to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.