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🍲 Creamy Polenta with Chicken Ragout and Rosemary

610 kcal · 35 min · 4 servings

Ingredients

• 500 g Chicken breast fillet
• 200 g Polenta (cornmeal)
• 1 Liter Beef stock
• 50 g Butter
• 40 g Parmesan (grated)
• 100 g Bacon (diced)
• 1 Stk Onion
• 2 Zehen Garlic
• 2 Zweige Rosemary (fresh)
• 1 EL Tomato paste
• 2 EL Olive oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Cut the chicken breast fillet into small, bite-sized cubes. Lightly salt and pepper the meat.
2. 2. Fry the bacon in a large pan over medium heat until crispy. Remove the bacon from the pan and set it aside.
3. 3. Add the chicken to the same pan and fry until golden brown. Remove the chicken and place it on a plate.
4. 4. Fry the diced onion and chopped garlic in the remaining fat until soft.
5. 5. Stir in the tomato paste and fry briefly. Deglaze with a splash of beef stock.
6. 6. Return the chicken and bacon to the pan. Let the sauce simmer for 5 minutes. Remove from the heat.
7. 7. Bring 1 liter of water and a pinch of salt to a boil. Slowly stir in the polenta and reduce the heat.
8. 8. Cook the polenta over low heat for 15 minutes, stirring constantly, until creamy.
9. 9. Remove the polenta from the heat. Stir in the butter and grated Parmesan until melted.
10. 10. Serve the creamy polenta in deep plates. Top with the chicken ragout and garnish with fresh rosemary.

Nutrition per serving

• kcal: 610
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 48 g