Polenta with Chicken Ragu

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.

 

 

Creamy polenta topped with a chicken ragu

Polenta with Chicken Ragu

Prep Time: 5 mins
Cook Time: 20 mins
Serves 4
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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.

Ingredients

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 yellow onion cut in ½" wedges
  • cup chicken stock
  • 14.5 oz diced tomatoes canned
  • ½ lb chicken roasted and shredded
  • 2 cloves garlic minced
  • ½ cup cherry tomatoes whole
  • cup yellow corn meal
  • ½ lb cream cheese room temperature

Instructions

  • 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!

Notes

As an alternative to chicken, or in addition to, use satuéed and browned mushrooms. 

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Kitchen Tools Used ↓

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby. 

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