Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Chicken Cacciatore for the Soul
Garlicky Polenta
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 539
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 89 mg
- Sodium
- 870 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 539
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 89 mg
- Sodium
- 870 mg
Ingredients
Directions
- Heat the butter in a medium saucepan over medium-low heat until melted, then add the garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute. Add the chicken broth and increase the heat to medium-high. Bring to a boil, then turn the heat down to low and add the polenta, whisking. Cook, stirring regularly, until thick and creamy, about 10 minutes. Add the Parmesan, heavy cream, chives and pepper and stir to combine. Add salt to taste and serve immediately.
