If you can make oatmeal you can make polenta! Great dish to use up leftover roast chicken! Easily substitute in the ingredients you have in your fridge.
Polenta with Chicken Ragu
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp olive oil
- 1 yellow onion cut in ½" wedges
- 3¾ cup chicken stock
- 14.5 oz diced tomatoes canned
- ½ lb chicken roasted and shredded
- 2 cloves garlic minced
- ½ cup cherry tomatoes whole
- 1¼ cup yellow corn meal
- ½ lb cream cheese room temperature
- In a small sauté pan melt a tablespoon of butter. As the butter begins to melt mix in flour to create a roux. Stir to combine. Cook for 3 minutes on medium heat. Remove from heat and set aside.
- In a medium sauté pan on high heat add olive oil. When the pan is hot add in the onions. Cook for ten minutes, until onions begin to brown, stirring every couple of minutes. Season with salt. To the same pan, add the can of diced tomatoes, ½ cup of chicken stalk, shredded chicken, garlic and cherry tomatoes. Stir to combine.
- To the same pan, add in half of the roux (butter and flour mixture). Stir for 3 minutes. If you would like the liquid in the pan to be thicker add the rest of the roux.
- In a separate pot, heat the remaining chicken stalk to a boil. To the stock, whisk in the cornmeal. Continue whisking to avoid clumps until the cornmeal and stock combine. Turn the heat to low and cook for 5 minutes. If the mixture is too thick, loosen with a ¼ cup of water. Stir in the cream cheese. Once the cornmeal and cream cheese are combined, remove from the heat.
- To plate the dish, create a bed of cornmeal and top with the chicken ragu!