Best 8 Creamy Polenta For Mediterranean Chicken Stew Recipes

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Creamy polenta is a delicious and satisfying dish that can be enjoyed as a main course or a side dish. It is made with cornmeal, milk, and cream, and can be seasoned with a variety of herbs and spices. Polenta is a versatile dish that can be paired with many different types of sauces and stews, and it is particularly well-suited for Mediterranean chicken stew. This article will provide you with a recipe for creamy polenta that is perfect for serving with Mediterranean chicken stew. The recipe includes detailed instructions on how to make the polenta, as well as tips for achieving the perfect creamy texture. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that your family and friends will love.

Let's cook with our recipes!

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

Easy and delicious creamy polenta. Makes a great side, appetizer, or base for a hearty stew.

Provided by Keith Haney

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/2-inch cubes
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 dash paprika

Steps:

  • Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes.
  • Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 87.1 g, Cholesterol 18.2 mg, Fat 12.3 g, Fiber 7.7 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 1185.7 mg, Sugar 5.7 g

CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW



Creamy Polenta for Mediterranean Chicken Stew image

Serve this creamy dish with our Mediterranean Chicken Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter

Steps:

  • In a large saucepan, bring water, salt, and pepper to a boil over high heat.
  • Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
  • Remove from heat; stir in Parmesan cheese and butter until smooth.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA



Mediterranean Chicken Stew with Creamy Polenta image

Serve this flavorful dish on top of our Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Creamy Polenta for Mediterranean Chicken Stew, for serving

Steps:

  • Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
  • Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Yield serves 4

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and fresh ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Polenta (recipe page 360), for serving

Steps:

  • Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
  • Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
  • This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.

MEDITERRANEAN CHICKEN STEW



Mediterranean Chicken Stew image

A hearty and savory Mediterranean chicken stew, with a little homage to my Middle Eastern background. Serve with some crusty bread.

Provided by Michael L Sakey

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h15m

Yield 6

Number Of Ingredients 21

2 fruit, without seeds lemons, sliced
1 tablespoon whole black peppercorns
1 splash olive oil
6 (4 ounce) chicken drumsticks
1 bunch broccoli rabe, trimmed
1 tablespoon olive oil, or more as needed
1 medium tomato, cut into chunks
2 medium shallots, diced
4 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups vegetable broth
1 (16 ounce) can tomato paste
1 (8 ounce) can tomato paste
3 tablespoons dried mint
1 (12 ounce) can chickpeas, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.
  • While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.
  • While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.
  • Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 61.3 g, Cholesterol 66.7 mg, Fat 10 g, Fiber 14.4 g, Protein 33.8 g, SaturatedFat 2 g, Sodium 1544.8 mg, Sugar 18.7 g

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA



Mediterranean Lamb Shanks with Creamy Polenta image

Categories     Tomato     Braise     Sauté     Dinner     Rosemary     Lamb Shank     Cornmeal     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
3 large fresh rosemary sprigs
3 large fresh thyme sprigs plus 2 teaspoons minced thyme
1 tablespoon whole black peppercorns
8 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal
1/4 cup (1/2 stick) butter

Steps:

  • Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
  • Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
  • Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

CHICKEN STEW W/POLENTA



Chicken Stew W/Polenta image

Make and share this Chicken Stew W/Polenta recipe from Food.com.

Provided by katie in the UP

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups prepared polenta
1 lb boneless skinless chicken breast, 1/4 inch thick (sliced across grain)
1 (10 ounce) artichokes, drained
1 (10 ounce) box frozen spinach, defrosted and drained
1 (14 ounce) can tomatoes (whole squeeze to break up in pieces DO NOT DRAIN)
4 tablespoons tomato paste
2 garlic cloves, chopped
1/2 cup shredded baby carrots
2 tablespoons olive oil
1 tablespoon italian seasoning
salt and pepper
1 teaspoon crushed red pepper flakes (optional)
shredded parmesan cheese

Steps:

  • In a large skillet, add olive oil, sliced chicken breast and garlic.
  • Saute until almost cooked through.
  • Add tomato paste and saute an additional 3 minutes.
  • Add the rest of the ingredients (except cooked polenta and parmesan cheese).
  • Simmer 10 minutes.
  • Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
  • Serve with green salad and garlic bread!

Nutrition Facts : Calories 187.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 43.9, Sodium 228.9, Carbohydrate 13.1, Fiber 5.7, Sugar 4, Protein 22.3

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your polenta and chicken stew taste their best. Look for organic or local produce, and use high-quality olive oil and spices.
  • Cook the polenta slowly and steadily: Polenta can easily become gummy if it's cooked too quickly. Be patient and stir it frequently to ensure that it cooks evenly.
  • Season the polenta well: Polenta has a mild flavor, so it's important to season it well. Use salt, pepper, garlic, and Parmesan cheese to taste.
  • Don't overcrowd the pan when cooking the chicken: If you overcrowd the pan, the chicken will steam instead of brown. Cook the chicken in batches if necessary.
  • Let the chicken stew simmer for at least 30 minutes: This will help to develop the flavors and make the chicken tender.
  • Serve the polenta and chicken stew with your favorite sides: Some popular options include roasted vegetables, grilled bread, or a simple salad.

Conclusion:

This creamy polenta and Mediterranean chicken stew is a delicious and satisfying meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. With its creamy polenta, flavorful chicken stew, and fresh vegetables, this dish is sure to be a hit with your family and friends.

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