Hey everyone, hope you’re 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Shred the meat from a rotisserie chicken in advance.
Polenta Chicken, Bean & Kale Soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Polenta Chicken, Bean & Kale Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Get 3 tablespoons olive oil
- Make ready 1 large onion, chopped
- Prepare 3 medium cloves of garlic, finely chopped
- Prepare 2 teaspoon kosher salt
- Take 1 teaspoon black pepper
- Take 3/4 cup coarse stone-ground yellow cornmeal
- Make ready 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- Get 1 (15.5 ounce) can cannellini beans, rinsed and drained
- Prepare 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Prepare 4 ounces Parmesan cheese (2 cups) plus more for garnish
Cut polenta into squares and place on an oiled baking sheet. Meanwhile, bring a small pot of water to boil and add beans. 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. Add polenta in a thin stream, stirring constantly.
Instructions 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.
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. Add polenta in a thin stream, stirring constantly. My family devours this time and time again. I love the way the polenta makes a crust! I can't remember where the recipe came from but I have made it my own and perfected it.
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