Recipe of Homemade Polenta Chicken, Bean & Kale Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, polenta chicken, bean & kale soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Polenta Chicken, Bean & Kale Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Polenta Chicken, Bean & Kale Soup is something that I have loved my entire life. They are fine and they look fantastic.

A simple recipe for stewed chicken and polenta with garlic, a delicious polenta dish, full of comfort and flavor. These garlic stewed chicken legs served over polenta are delightful! Many of the "rules" circulating about how to make thick, creamy polenta are simply not true. The secret to great polenta is to use the right ratio of liquid to cornmeal. [Photographs: Vicky Wasik.

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

The ingredients needed to make Polenta Chicken, Bean & Kale Soup:

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

Grilled Polenta Bites with Black Bean Salsa. Used chicken stock instead of water as others suggested and used skim milk since that is the only kind we drink. Skinless chicken thighs are best for this. They're nice and moist, but they also Marinara.

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.

Skinless chicken thighs are best for this. They're nice and moist, but they also Marinara. For us, serving the juicy, shredded marinara chicken thighs over a comforting bed of polenta is. Sprinkle each side lightly with salt and Add the garlic and cook until fragrant, about one minute. Polenta makes for a great side dish but what about a hearty main?

So that is going to wrap it up for this exceptional food polenta chicken, bean & kale soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!