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Chicken Cacciatore with Polenta

The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3 cups water
  • 3/4 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
  • 1/2 cup pitted Greek olives


  • In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt.
  • Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon.
  • Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta.
    Freeze option: Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.
Nutrition Facts
1 cup chicken mixture with 3/4 cup polenta: 448 calories, 19g fat (5g saturated fat), 84mg cholesterol, 1214mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein.

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