Chicken Bolognese with Creamy Garlicky Polenta

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  • 4Servings
  • 20 mPrep Time
  • 20 mCook Time
  • 40 mReady In
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With our first cold snap of the season, thoughts of a big bowl of warm comfort food comes to mind. But, you don’t have to spend a lot of time in the kitchen, nor need a ton of ingredients to create that big ol’ hug in a bowl…as well as giving it a different and tasty spin!

My Bolognese uses frozen chopped veggies, which saves tons of prep time, and a can of diced tomatoes with green chilies adds another layer of flavor. Of course, the touch of wine doesn’t hurt either!! My favorite part of this recipe is the polenta. I love serving the Bolognese over it as opposed to a standard pasta. It gives the dish additional flavor, texture and just seems a bit fancy!

Ingredients

Step by step method

  • Heat 1 tablespoon extra virgin olive oil in a large non-stick skillet over medium-high heat. Add in the frozen vegetables and cook until heated through, approximately 2 – 3 minutes.

  • Add in 1 tablespoon extra virgin olive oil and the ground chicken. Cook until chicken is cooked through, approximately 3 – 4 minutes, breaking up the chicken into small pieces as it cooks.

  • Stir in the diced tomatoes with juices, red wine and 1 tablespoon basil.

  • Bring to a boil, reduce heat to medium and cook at a low boil for 30 minutes, stirring occasionally.

  • When Bolognese has cooked approximately 20 minutes, prepare the polenta.

  • Place the 1 cup milk, garlic powder, and remaining 1 tablespoon extra virgin olive oil in a medium saucepan and heat over medium-high heat just until it is about to boil.

  • Stir in the polenta and cook, stirring constantly, until it begins to thicken, approximately 3 – 4 minutes.

  • Stir in the 1/3 cup parmesan, and 1 tablespoon basil.

  • Stir in enough milk (from the additional 1/2 cup) to loosen to desired creamy consistency.

  • When ready to serve, stir into the Bolognese the remaining 1 tablespoon basil and remaining 3 tablespoons parmesan cheese.

  • To serve, spoon polenta evenly into two serving bowls, top with the Bolognese.

  • Garnish with additional shredded parmesan cheese and minced fresh basil; drizzle each with about 1 tablespoon extra virgin olive oil.

Chef Info

Carolyn

Guest-Chef

Hi! My name is Carolyn and I live on the west coast the US. During the day I work during the day, but at night and on weekends you will find me in the kitchen or outside by the grill whipping up a new and tasty dish. I have been creating and competing in recipe contests and cooking competitions since…

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