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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, polenta chicken, bean & kale soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

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

Add onion, garlic, salt and pepper. Add chicken, beans, kale and reduce. Chicken, Chorizo & Butter Bean Stew, with Polenta, Peppers & Feta. This warming casserole is hearty but not heavy - a very satisfying winter dish.

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.

Chicken, Chorizo & Butter Bean Stew, with Polenta, Peppers & Feta. This warming casserole is hearty but not heavy - a very satisfying winter dish. 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. Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper.

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