CHICKEN CACCIATORE WITH POLENTA

Chicken Cacciatore with Polenta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 cups water
3/4 cup cornmeal
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
CACCIATORE:
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

Steps:

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 : Calories 448 calories, Fat 19g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1214mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.