Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, polenta chicken, bean & kale soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Polenta Chicken, Bean & Kale Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Polenta Chicken, Bean & Kale Soup is something that I have loved my entire life. They’re nice and they look fantastic.
Chicken dinners can get a little tired. No longer, thanks to this delicious combination of spicy, bone-in chicken thighs with garlicky green beans and luxurious polenta. For a quick shortcut to flavor, you'll coat the chicken thighs with Berbere, which is a deeply flavorful spice mix from Ethiopia. The Best Chicken Polenta Casserole Recipes on Yummly
To begin with this recipe, we must prepare a few components. You can have polenta chicken, bean & kale soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Polenta Chicken, Bean & Kale Soup:
- Take 3 tablespoons olive oil
- Get 1 large onion, chopped
- Get 3 medium cloves of garlic, finely chopped
- Make ready 2 teaspoon kosher salt
- Prepare 1 teaspoon black pepper
- Take 3/4 cup coarse stone-ground yellow cornmeal
- Prepare 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- Get 1 (15.5 ounce) can cannellini beans, rinsed and drained
- Get 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Make ready 4 ounces Parmesan cheese (2 cups) plus more for garnish
Add onion, garlic, salt and pepper. Polenta is best cooked and served immediately, but to reheat the polenta, place the cold mixture in a pot with extra chicken broth or water and reheat slowly over low heat, stirring until smooth. Make this meal in forty minutes or less by chopping the herbs while the chicken cooks, and preparing the green beans while the polenta cooks. Instead of tarragon, you can use fresh sage or more thyme.
Steps to make Polenta Chicken, Bean & Kale Soup:
- 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. 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.
- Serve with Parmesan cheese on top.
Make this meal in forty minutes or less by chopping the herbs while the chicken cooks, and preparing the green beans while the polenta cooks. Instead of tarragon, you can use fresh sage or more thyme. Stir in roasted peppers and beans; season with salt and pepper. Serve over polenta, drizzled with oil and sprinkled with celery leaves. Cut polenta into squares and place on an oiled baking sheet.
So that’s going to wrap it up with this exceptional food polenta chicken, bean & kale soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
