Our handmade flameware tagine is perfect for low, slow, simmering on the stovetop.
This weekend we were craving rich Italian flavors, a neighbor to Morocco on the Mediterranean Sea.
First, we sautéed fresh garlic and minced onion in Olive Oil. The we added the blend of sliced mushrooms, we used baby bella and shitake. Once cooked, about 6 minutes we removed the mushroom mix from the tagine bottom. Added a little more olive oil and seared the chicken thighs, moving them a little to make sure they didn’t stick. We set the chicken aside and deglazed the pan with 2 tablespoons of dry sherry and 1/4 cup of veggie broth. Add the chicken and mushrooms back in, and cover over low flame for 45 minutes.
While the tagine bubbles and self-bastes, use a small flameware skillet to make your polenta. We cheated with a log from Trader Joe’s. Break up 1/2 the log with a spoon or whisk, adding milk until you get a good texture. Then put in your desired cheese blend. Our crisper had a half chunk of fontina and some Pecorino Romano, we grated them up and slowly added until fully incorporated. Crack a little pepper and check if any salt is needed. We didn’t think so, the cheese added enough. Simmer on low until the tagine is ready. Serve together, hot. Pair with a rich Italian red and a fire in the hearth. Winter, you’re welcome!