Hello everybody, I hope you’re having an incredible day today. 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 bit tasty. This will be really 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 favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Polenta Chicken, Bean & Kale Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready 3 tablespoons olive oil
- Prepare 1 large onion, chopped
- Take 3 medium cloves of garlic, finely chopped
- Make ready 2 teaspoon kosher salt
- Get 1 teaspoon black pepper
- Make ready 3/4 cup coarse stone-ground yellow cornmeal
- Prepare 1 bunch kale, stemmed, leaves torn into 1-inch pieces
- Prepare 1 (15.5 ounce) can cannellini beans, rinsed and drained
- Take 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Make ready 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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