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Jan Newberry first tasted this comforting cornmeal-enriched stew at the home of an Italian-born friend, Angelo Garro, who's one of the finest cooks she knows. She has added chicken to make the dish a meal, but it's equally delicious without it. Warming Soup Recipes

Jan Newberry
January 1998

Gallery

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large enameled cast-iron casserole. Add the onion, garlic, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook over moderately high heat, stirring often, until the onion softens, about 5 minutes. Stir in the kale, cover and cook until wilted, about 8 minutes.

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  • Add the chicken stock to the casserole and bring to a boil over high heat. Gradually add the polenta in a thin steady stream, stirring constantly. Lower the heat to moderate and cook, stirring occasionally, until the polenta thickens, 20 to 25 minutes.

  • Stir in the chicken and simmer until cooked through, 3 to 5 minutes. Season with salt and pepper and serve.

Notes

One Serving

Calories 434 kcal, Total Fat 12.3 gm, Saturated Fat 3 gm.

Suggested Pairing

The kale adds a green note to this thick chicken stew, suggesting a dry white wine with an assertive edge of its own—ideally a Pinot Grigio.

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