Ingredients:
1 (6 1/2 ounce) packages yellow cornmeal mix
3 slices bacon
1 eggs, beaten
3/4-1 cup buttermilk
1/2 cup butter
1/2 cup flour
1 teaspoon garlic, minced
1 tablespoon parsley
1 teaspoon tarragon
1 cup chicken stock
2 cups half-and-half cream
3 cups cooked chicken, chopped
1 (6 ounce) jars mushrooms, sliced, drained
1 (4 ounce) jars pimientos, drained & chopped
white wine (optional)
frozen green peas (optional)
fresh parsley sprigs
Directions:
In heavy skillet, fry bacon until crisp. Remove to paper toweling to drain and cool. Reserve drippings.
Mix cornmeal as directed with milk and eggs. (Should be very thick.)
Heat a griddle to MED-HI and pour on bacon drippings.
Lightly spray egg rings* and place on griddle. Pour batter into rings, cover with foil or heat resistant lid; cook until set. Remove rings and flip over; brown other side.
Remove to heated plate and keep warm while repeating with remaining batter, spraying rings each time.
Add more bacon drippings or oil if needed. Meanwhile in heavy skillet (used to fry bacon), heat to MED.
Add butter and melt; add flour and stir constantly to light brown; add chicken stock.
Whisk to blend. Add cream about 1/2 at a time–whisking constantly, until thicken. Reduce heat and add seasoning; blend.
Add mushrooms and chicken (and peas, if using.)
Cover and simmer over LOW heat for about 15 minutes to blend flavors.
Add white wine to thin if needed.
To serve, place 1-2 cornmeal rings on each plate and spoon chicken and sauce over rings.
Sprinkle with crumbled bacon; top with a parsley sprig; and serve hot.
Serves 6-8.
* If you have no rings, grease muffin tin cups with bacon drippings and pour about 1/2″ of batter in each cup and Bake at 400F.; for about 10-15 minutes.
Watch closely; can burn easily!
Let set for at least 5 minutes before removing from muffin pan.
Servings: 6-8
Time preparation: 25 min.
Time total: 45 min.