Cheesy Gochujang Chicken over Polenta
with Kimchi, Green Pepper, Corn & Parmesan
- Milk
- Sesame
- Soy
- Wheat
Plump shrimp are seared with charred green pepper and corn, coated in a glossy gochujang–sweet soy glaze, then folded with tangy kimchi for layers of Korean flavor. The spicy mixture tops creamy polenta "grits" enriched with cream cheese and butter, creating an Southern-meets-Seoul comfort bowl that’s finished with fresh scallion greens and Parmesan.
Ingredients
1 unit
Corn
20 ounce
Organic Chopped Chicken Breast
1 unit
Precooked Polenta
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 unit
Kimchi
2 unit
Scallions
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, core, and thinly slice green pepper into strips. Trim and slice scallions into ½-inch pieces, separating whites from greens. Drain corn; pat dry with paper towels. Roughly chop kimchi.
In a small pot, combine polenta and ¼ cup water (⅓ cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes.
Remove from heat and cover until ready to use in Step 5.
In a large pan, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. Add green pepper, scallion whites, and corn; season with salt and pepper. Cook, stirring occasionally, until green pepper and corn are lightly charred and softened, 4-5 minutes. TIP: If corn begins to pop, cover pan.
Rinse shrimp* under cold water, then pat dry with paper towels. Add to pan with veggies; season with chili flakes to taste. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Add gochujang and sweet soy glaze; cook, stirring, until sauce is warmed through, 15-20 seconds more.
Turn off heat; add half the kimchi and stir to combine. Season with salt and pepper.
Return pot with polenta to medium heat. Stir in cream cheese and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined, 1-2 minutes. Season with salt and pepper to taste. TIP: Grits will thicken as they cool.
Divide polenta "grits" between shallow bowls; top with gochujang shrimp. Garnish with scallion greens and remaining kimchi. Grate Parmesan over top to taste. Serve.
