A Cajun chicken and polenta recipe made with roasted bell peppers and onions, cheesy polenta, and finished with lemon butter and parsley.
Preheat the oven to 425°F and set out a large baking sheet. Then, add a medium sized saucepan on the stove with the milk and water for the creamy polenta over high heat.
Toss peppers and onions in ½ tablespoon olive oil, ½ tablespoon Cajun seasoning, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Transfer to a baking sheet. Drizzle the remaining ½ tablespoon olive oil over the chicken thighs, plus ½ tablespoon Cajun seasoning and a ¼ teaspoon black pepper. Arrange on the baking sheet among the peppers and onions. Zest lemon over the chicken and peppers. Bake for 25 minutes.
When the pan is out of the oven, transfer the chicken breasts to a cutting board. Add the butter and lemon juice to the pan with the peppers and onions. Stir to combine and melt the butter.
Let the chicken rest for about 5 minutes, then slice it into strips.
Once the water and milk is warm and begins to steam, add the corn meal and salt, whisking constantly as you pour in the corn meal to avoid lumps. Reduce the heat to medium low. Stir every 3-5 minutes, to ensure no lumps form. Cook until the polenta is smooth and thick, about 15 minutes.
Remove the pan from the heat. Add the butter, black pepper, grated parmesan cheese, and shredded cheddar cheese. Stir to incorporate, mixing until the cheese and butter have melted.
Place a lid on the polenta and let set for about 5 minutes to thicken.
Ladle a serving of polenta into the center of a plate. Top with sliced chicken, peppers, onions, and any remaining lemon butter left on the baking sheet. Sprinkle some fresh parsley over the plates and enjoy!