Chicken Bolognese over Creamy Polenta


6 cups chicken broth {1/2 cup additional if needed}
1/2 tsp pepper
2 tsp salt
1 lb quick cooking polenta
4 Tbsp butter
1/2 cup grated pecorino cheese
1 lb ground chicken
2 - 28 oz cans crushed tomatoes
2 celery stalks, small dice
2 carrots, peeled & small dice
4 garlic cloves, crushed
1/2 red onion, small dice
fresh basil
1/4 cup olive oil
salt & pepper


In a large pot, over medium heat, add the olive oil, carrots, celery, onion and garlic. Season lightly with salt and pepper. Cook until softened.
Add in the ground chicken and break up the meat with a potato masher or wooden spoon.
Stir in the crushed tomatoes, a handful of fresh sliced basil, salt and pepper. Simmer for a couple of hours.
Just before serving you can go ahead and make the polenta. Bring the broth up to a boil.
Shut the heat and slowly whisk in the polenta until smooth. Stir in the salt, pepper and butter. Continue to stir until the butter is melted and the polenta is creamy.
Stir in the grated cheese and serve with the bolognese over top.
NOTE: if the polenta thickens too much, add a little bit of extra broth until creamy again.


Italian food is in my blood. A huge part of my love for cooking stems from cooking with my grandparents and mom. There are many aromas, ingredients and dishes that bring back the most wonderful memories to me. While there is no duplicating my grandmas cooking {why is it that even when they tell you what to do it never tastes the same???}, I do love putting my own twists on dishes. Chicken bolognese is not a dish my grandmother would make but I love using chicken in place of beef. So came this dish, Chicken Bolognese over Creamy Polenta.


Tuesday, October 7, 2014 - 5:55pm


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