Meals in Minutes

Ragu Over Cheesey Polenta

Prep Time: 10 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 413
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Ragu Over Cheesey Polenta
Prep Time
10 min
Cook Time
15 min

You can make homemade chicken ragu sauce in just minutes. Simmer chunks of chicken thighs with garlic and spices, the sauté with stewed tomatoes for a perfect sauce. Then pour over polenta made with Sargento® Shredded Reduced Fat 4 Cheese Italian for perfect thick and cheesy consistency with every single forkful.

  • 2 tsp. olive oil
  • 1 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
  • 4 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1 (14.5 oz.) can stewed tomatoes, undrained
  • 1/4 tsp. crushed red pepper flakes
  • 1-3/4 cups reduced sodium chicken broth
  • 1/2 cup yellow cornmeal
  • 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 1/4 cup chopped basil or Italian parsley
  1. Heat oil in a large deep skillet over medium heat. Add chicken, garlic, oregano and salt; sauté until chicken is no longer pink, about 4 minutes. Add tomatoes and pepper flakes; simmer over medium-low heat until chicken is cooked through and sauce is thickened, about 8 minutes.
  2. Meanwhile, whisk together chicken broth and cornmeal in a medium saucepan. Bring to a simmer over high heat, whisking constantly. Reduce heat to medium-low and simmer, whisking frequently, until polenta is very thick, about 6 minutes.
  3. Remove from heat; whisk in 1/2 cup cheese and transfer to four serving plates. Top with chicken ragu, remaining cheese and basil.

Serving Size 4

Calories 413

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 17.50g 27%
Sat. Fat 6.90g 34%
Mono Unsat. Fat 6.20g
Poly Unsat. Fat 2.50g
Cholesterol 101mg 33%
Sodium 1000mg 42%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 37g
Vitamin A 54RE
Vitamin C 10mg 17%
Calcium 383mg 38%
Iron 4mg 22%