So, I whipped up some chicken marsala the other night, and it turned out pretty good, if I do say so myself. The chicken was tender, the sauce was rich – you know the drill. But then came the classic dilemma: what on earth do I serve with it? The main event is sorted, but the supporting acts are just as important, right? I didn’t want anything too complicated that would overshadow the marsala, but it needed to be something that could stand up to all that flavor and, ideally, help soak up some of that amazing sauce.
My first thought went straight to something green. It just felt right. I rummaged through the fridge and found a nice bunch of asparagus. Perfect! Roasting them is my go-to. It’s super easy and brings out such a great flavor. I snapped off the woody ends – always a satisfying little task – and then tossed them onto a baking sheet. No fancy marinades here. Just a good drizzle of olive oil, a generous pinch of coarse sea salt, and a few grinds of black pepper. That’s really all you need. I whacked them into a pretty hot oven, around 400°F (that’s about 200°C for my friends across the pond). I made sure to keep an eye on them; nobody likes burnt asparagus. Pulled them out when they were tender-crisp with a few nice charred bits. Lovely.
Next up, I needed something to really cuddle up to that marsala sauce. Mashed potatoes are always a solid choice, but I felt like changing things up a bit. Creamy polenta popped into my head. It’s got that comforting vibe, and it’s brilliant for mopping up sauces. Plus, it feels a tiny bit more special than plain old mash sometimes, doesn’t it?
Making the polenta was pretty straightforward. I got some chicken broth simmering on the stove – you can use water, but I think broth adds a bit more depth. Then, very slowly, I whisked in the cornmeal. The key here is to go slow and keep whisking, especially at the beginning, to avoid those dreaded lumps. Once it was all in, I turned the heat down low and just let it bubble away gently, giving it a good stir every few minutes so it wouldn’t stick to the bottom of the pan. It takes a little patience, maybe 20 minutes or so, until it’s nice and thick. To finish it off, I stirred in a decent knob of unsalted butter and a good handful of grated Parmesan cheese. A little salt and pepper to taste, and boom – creamy, dreamy polenta.
I plated it all up: a generous spoonful of the polenta, a couple of pieces of the chicken marsala nestled on top with plenty of that mushroom sauce, and the roasted asparagus on the side. Honestly, it was a fantastic combination. The slight bitterness and freshness of the asparagus cut through the richness of the chicken and sauce perfectly, and the polenta was just heavenly for soaking up every last drop of that marsala goodness. Definitely a successful mission on the side dish front!
