SPINACH-AND-CHICKEN RAGOUT OVER POLENTA
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h
Yield Four servings
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
- When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
- Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
- Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.
CHICKEN WITH VEGETABLE RAGOUT AND POLENTA
Steps:
- Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
- In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
- Serve hot with Parmesan.
CREAMY POLENTA WITH SPINACH
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta into a large bowl and serve with grated Parmesan over the top.
POLENTA WITH MUSHROOMS AND SPINACH
As a vegetarian, I love coming up with new dishes that non-vegetarians will enjoy (and not miss the meat). This polenta with mushrooms and spinach recipe is so good, everyone always asks for the recipe. -Marcy Delpome, Stanhope, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush both sides of polenta slices with 1 tablespoon oil; place on a 15x10x1-in. baking pan. Bake 20-25 minutes on each side or until crisp., Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add mushrooms and shallot; cook and stir 12-14 minutes or until liquid has evaporated and mushrooms start to brown. Add sherry; cook, stirring to loosen browned bits from pan., In a small bowl, mix flour, salt and pepper; stir in broth until smooth. Stir into pan. Cook and stir 1-2 minutes or until thickened. Add spinach; cook and stir over medium-low heat until slightly wilted, about 2 minutes., Arrange polenta on a platter; top with mushroom mixture.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
CHICKEN, POLENTA, AND RED PEPPER RAGOûT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
- In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
- Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.
CHICKEN SPINACH POLENTA LAYER PIE
This was inspired by my Chilean Grandma and loosely based on Pastel de Choclo, a local chicken, beef corn dish. With some additions and subtractions an equally yummy dish has evolved.
Provided by Cheeky Sarah
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to about 190 degrees Celsius
- Poach chicken breasts in water or stock, keep stock aside
- Shred chicken
- Sauté chopped onion
- Add sliced mushrooms, cook till juices run
- Add cornflour, cumin, oregano
- On low heat gradually add about 300ml stock, from above, to make sauce
- Bring to boil add chicken and cook for 5 minute
- Season with salt and pepper
- Squeeze spinach dry
- Combine spinach, toasted chopped cashews and crushed garlic in a bowl
- Mix well
- Boil 1 ½ litres of salted water or stock
- Remove from heat and slowly add polenta while stirring with a wooden spoon
- Place pot back on heat and cook till thick and creamy
- Add grated cheese and chopped olives
- Spread on greased tray 1cm thick and bake in oven for 15 min till brown
- Cut to fit casserole dish enough for two layers
- Place chicken mix in bottom of casserole dish
- Place sliced hard boiled eggs and raisins on top
- Add layer of grilled polenta
- Then place spinach mix on top
- Then add final layer of polenta
- Bake in oven for 35-45 minute
Nutrition Facts : Calories 619.8, Fat 25.6, SaturatedFat 8, Cholesterol 228.7, Sodium 785.9, Carbohydrate 53.9, Fiber 8, Sugar 11.4, Protein 46.7
POLENTA WITH SPINACH
Provided by James Beard
Categories Side Bake High Fiber Lemon Cornmeal Spinach Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut the frozen blocks of spinach into small pieces and place in a heavy skillet without water. Cover the pan and heat the spinach just until it is thoroughly thawed. Drain and chop very fine. Blend the chopped spinach with the garlic, lemon juice, salt and olive oil. Oil an oval or square baking dish and put the spinach in the bottom. Top with polenta, dot with butter and sprinkle with Parmesan cheese. Bake in a 375°F. oven for 15-20 minutes, or until the polenta is delicately brown. Serve as an accompaniment to beef, veal or pork dishes.
More about "spinach and chicken ragout over polenta recipes"
SPICY VEGETABLE RAGOUT OVER POLENTA RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM RAGOUT POLENTA RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
VEGGIE RAGOUT WITH CREAMY CHEESE POLENTA — THE CONNECTED CHEF
From theconnectedchef.org
CULINARY IN THE DESERT: CHICKEN RAGU WITH POLENTA
From desertculinary.blogspot.com
TURKEY SAUSAGE AND SPINACH RAGU OVER PARMESAN POLENTA
From pancakesandpaella.com
BRAISED CHICKEN THIGHS WITH MUSHROOMS AND CREAMY POLENTA
From honestcooking.com
ITALIAN CHICKEN WITH POLENTA — THE ITALIAN COOKS
From theitaliancooks.com
10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
From yummly.com
SLOW-COOKER CHICKEN & TOMATO RAGOUT OVER POLENTA RECIPE ...
From eatingwell.com
SPINACH-AND-CHICKEN RAGOUT OVER POLENTA RECIPE | EAT YOUR ...
From eatyourbooks.com
SPINACH AND CHICKEN RAGOUT OVER POLENTA FOOD
From wikifoodhub.com
MINESTRONE RAGOUT OVER POLENTA RECIPE | RECIPE | POLENTA ...
From pinterest.ca
ITALIAN EGGS OVER SPINACH AND POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA ...
From jocooks.com
ITALIAN EGGS OVER SPINACH AND POLENTA RECIPE
From crecipe.com
10 BEST CHICKEN WITH POLENTA RECIPES | YUMMLY
From yummly.com
SPINACH-AND-CHICKEN RAGOUT OVER POLENTA - DINING AND COOKING
From diningandcooking.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: POLENTA BOWL WITH GARLICKY SPINACH, CHICKEN ...
From thekitchn.com
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA | KITCHN
From thekitchn.com
CHICKEN RAGU OVER CREAMY POLENTA
From selfloveclub86.com
PORK RAGOUT AND SOFT POLENTA - RECIPE - FINECOOKING
From finecooking.com
CREAMY SPINACH POLENTA - SLENDER KITCHEN
From slenderkitchen.com
MUSHROOM ROASTED RED PEPPER & SPINACH RAGOUT OVER CREAMY ...
From cooking-with-kristy.com
POLENTA AND SPINACH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POLENTA-SPINACH GRATIN WITH PANKO RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN AND CHICKPEA RAGU WITH POLENTA RECIPE | REAL SIMPLE
From realsimple.com
SAUSAGE RAGU OVER CREAMY POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH POLENTA WITH MUSHROOM RAGOûT RECIPE | MYRECIPES
From myrecipes.com
ROASTED EGGPLANT RAGU WITH POLENTA - ALL INFORMATION ABOUT ...
From therecipes.info
POLENTA AND VEGETABLE RAGOUT RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
SIMPLE SAUSAGE RAGU OVER POLENTA - MEG'S EVERYDAY INDULGENCE
From megseverydayindulgence.com
POACHED CHICKEN AND APPLE RAGU OVER CREAMY POLENTA ...
From springermountainfarms.com
WILD MUSHROOM RAGU OVER POLENTA - ALL INFORMATION ABOUT ...
From therecipes.info
POLENTA WITH MUSHROOM RAGOUT - COLOR MY FOOD
From colormyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love