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Categories:
chicken broth pepper salt polenta butter Pecorino cheese chicken tomatoes celery carrots garlic red onion fresh basil olive oil salt pepper
Viewed: 76 - Published at: 3 years agoIngredients
- 6 cups chicken broth {1/2 cup additional if needed}
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1 pound polenta quick cooking
- 4 tablespoons butter
- 1/2 cup grated pecorino cheese
- 1 pound ground chicken
- 28 ounces crushed tomatoes cans
- 2 celery stalks small dice
- 2 carrots peeled & small dice
- 4 garlic cloves crushed
- 1/2 red onion small dice
- fresh basil
- 1/4 cup olive oil
- salt
- pepper
Method
- In a large pot, over medium heat, add the olive oil, carrots, celery, onion and garlic. Season lightly with salt and pepper. Cook until softened.
- Add in the ground chicken and break up the meat with a potato masher or wooden spoon.
- Stir in the crushed tomatoes, a handful of fresh sliced basil, salt and pepper. Simmer for a couple of hours.
- Just before serving you can go ahead and make the polenta. Bring the broth up to a boil.
- Shut the heat and slowly whisk in the polenta until smooth. Stir in the salt, pepper and butter. Continue to stir until the butter is melted and the polenta is creamy.
- Stir in the grated cheese and serve with the bolognese over top.
- NOTE: if the polenta thickens too much, add a little bit of extra broth until creamy again.
