Status: ROGUE

During Spring, I tried my hand at cooking with chickpeas and instantly fell in love. During this love affair, I shared a little snack with you all. I guess the loved spread because a reader reached out to let me know how much she too enjoyed the recipe!

Ursula, of the MA (by way of MD) writes:
My name is Ursula, and this summer, I was lucky enough to get a home cooked meal from the Rogue lady herself. I loved every bite, even stole her leftovers for my lunch the next day 👀. The following "recipe" (in quotes because there are no measurements; I cook by smell and appearance) is my take on that amazing Tamale Pie.

How did you #goROGUE?!
CHICKEN FILLING (her marinade for the chicken):
Cumin
Adobo seasoning
Oregano
Garlic powder
Onion powder
Paprika

POLENTA:
1 cup Chicken stock
2 cups Water
1 cup Milk
1 cup Polenta
Butter
Honey
Cheddar
Ursula was gracious enough to share her recipe!

Any tips?
I started by marinating raw chicken breast for ~three hours (longer is always better) in a mix of all the seasonings listed. I then broiled the chicken and shredded the cooked meat with two forks.
I do my polenta four to one; for this recipe, I used milk, water, and chicken broth as my liquids. When the polenta was cooked, I added a tablespoon of butter and the recommended healthy dose of honey.

Picture please:

See? Taking a little chance on yourself might be the most delicious surprise ever!!! Try a recipe, GO ROGUE if you want, and tell me about it--you could be the next feature. Always remember: food is simply what you make it.

Thank you for sharing your journey through #ROGUElyfe, Ursula!

Happy Cooking Y’all :)