Polenta Chicken, Bean & Kale Soup
Polenta Chicken, Bean & Kale Soup

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, polenta chicken, bean & kale soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Polenta Chicken, Bean & Kale Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Polenta Chicken, Bean & Kale Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Polenta Chicken, Bean & Kale Soup:
  1. Make ready 3 tablespoons olive oil
  2. Prepare 1 large onion, chopped
  3. Get 3 medium cloves of garlic, finely chopped
  4. Take 2 teaspoon kosher salt
  5. Make ready 1 teaspoon black pepper
  6. Make ready 3/4 cup coarse stone-ground yellow cornmeal
  7. Prepare 1 bunch kale, stemmed, leaves torn into 1-inch pieces
  8. Prepare 1 (15.5 ounce) can cannellini beans, rinsed and drained
  9. Take 2 cups cooked, shredded chicken (rotisserie chicken works well)
  10. Make ready 4 ounces Parmesan cheese (2 cups) plus more for garnish

Quick Chicken Cacciatore with Cannelini Beans and Polenta. Shred the meat from a rotisserie chicken in advance. In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper.

Instructions to make Polenta Chicken, Bean & Kale Soup:
  1. Shred the meat from a rotisserie chicken in advance.
  2. In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add 2 quarts water, then whisk in cornmeal; bring to a simmer. Add chicken, beans, kale and reduce to low; cook, uncovered for about 15 minutes. When the kale is tender, stir in Parmesan; season with salt and pepper.
  3. Serve with Parmesan cheese on top.

In a large pot over medium, heat oil until shimmering. Add onion, garlic, salt and pepper. Add chicken, beans, kale and reduce. Put the polenta in a bowl and mix in the seasoning. Roll the strips of chicken in the polenta to thoroughly coat with the crumb mixture.

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