Meals in Minutes
Ragu Over Cheesey Polenta
Prep Time: 10 min | Cook Time: 15 min | Servings: 4 | Calories: 413
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Prep Time
10 min
Cook Time
15 min
Servings
4
Calories
413
You can make homemade chicken ragu sauce in just minutes. Simmer chunks of chicken thighs with garlic and spices, the sauté with stewed tomatoes for a perfect sauce. Then pour over polenta made with Sargento® Shredded Reduced Fat 4 Cheese Italian for perfect thick and cheesy consistency with every single forkful.
Ingredients
- 2 tsp. olive oil
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1 (14.5 oz.) can stewed tomatoes, undrained
- 1/4 tsp. crushed red pepper flakes
- 1-3/4 cups reduced sodium chicken broth
- 1/2 cup yellow cornmeal
- 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
- 1/4 cup chopped basil or Italian parsley
Directions
- Heat oil in a large deep skillet over medium heat. Add chicken, garlic, oregano and salt; sauté until chicken is no longer pink, about 4 minutes. Add tomatoes and pepper flakes; simmer over medium-low heat until chicken is cooked through and sauce is thickened, about 8 minutes.
- Meanwhile, whisk together chicken broth and cornmeal in a medium saucepan. Bring to a simmer over high heat, whisking constantly. Reduce heat to medium-low and simmer, whisking frequently, until polenta is very thick, about 6 minutes.
- Remove from heat; whisk in 1/2 cup cheese and transfer to four serving plates. Top with chicken ragu, remaining cheese and basil.
