After getting lots of feedback from you, we recently consolidated the Plant A Row for the Hungry Blog with the Farms and Gardens Blog. For you plant-a-rowers who are joining us, we're glad you're here. And for our farm-and-gardeners, this is a big day on the blog. Today is first time we'll be featuring a Ripe Recipe in this space. Ripe Recipes were at hit at Plant A Row, and we hope you'll enjoy them as well. Click here for a rundown of previous Ripe Recipes. Today's dish comes comes Sally, our Director of Administration. Sally's recipes have been the talk of the web going back to the summer. Try her Chicken Polenta Stew for dinner tonight!
Chicken & Polenta Stew
- 2 Tbs olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp dried thyme
- salt & black pepper to taste
- 1 pound kale, stems trimmed out, chopped
- 8 cups chicken stock
- 1 cup yellow cornmeal
- 1 pound skinless, boneless chicken breasts cut into strips
Heat the oil in dutch oven or large heavy saucepan. Add the onion, garlic, thyme, 1 tsp salt, ½ tsp 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.
Add 6 cups of chicken stock to the casserole and bring to boil over high heat. Mix remaining 2 cups of stock with the cornmeal, and when the pot is boiling pour in the stock/cornmeal mix, whisking 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.