Think of this saucy chicken stew as a Mexican twist on Italian food, especially when served over creamy polenta. Poblano chiles become smoky and lose some of their intensity when broiled until blackened and tender. Wrap the peppers in the same foil used to line the pan and let stand so that the steam can […]
Serve this meat-and-starch combo with steamed haricots verts or a mixed green salad. Garnish with fresh thyme. Ingredients 2 cups plus 1 tablespoon fat-free, lower-sodium chicken broth, divided 1 cup 2% reduced-fat milk 2/3 cup quick-cooking polenta 1 ounce Gorgonzola cheese, crumbled (about 1/4 cup) 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black […]
Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest […]