Cooking cornmeal in chicken broth makes for a rich, creamy polenta that serves as a hearty base for ragu. The olives add a brightness and saltiness to the dish, and we’re particularly fond of the Castelvetrano variety (buttery, sweet olives grown in Sicily). You can use any type of olive you like, however—just make sure it doesn’t have pits. The meal is filling enough to serve on its own, but would also pair well with a side salad or crusty baguette. If desired, make the ragu ahead of time, and add the cilantro just before serving.
2 tablespoons olive oil
8 ounces ground chicken
½ cup chopped yellow onion
2 15-oz. cans fire-roasted diced tomatoes
1 cup chopped cauliflower florets
1 15.5-oz. can chickpeas, drained
¾ cup pitted green olives
½ cup roughly chopped fresh cilantro
2¾ cups chicken broth
⅔ cup coarse cornmeal
Sat fat 2.50g
How to Make It
Heat the oil in a large skillet over medium-high. Add the chicken to the skillet and cook, stirring until crumbled and browned, 5 to 6 minutes. Add the onion and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes. Add the tomatoes, cauliflower, chickpeas, and olives and bring to a simmer. Cover and cook until the cauliflower is tender, about 15 minutes. Stir in the cilantro.
Bring the broth to a boil in a medium saucepan. Slowly add the cornmeal to the broth, stirring constantly with a whisk. Reduce heat to medium-low and cook, stirring occasionally, until the liquid is absorbed and the mixture is thickened, about 20 minutes. Serve the chicken mixture over the polenta.
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