Saporito Chicken & Bean Skillet Hash with Crispy Polenta & Fried Egg

Saporito Chicken & Bean Skillet Hash with Crispy Polenta & Fried Egg ingredients

• 1 cup instant polenta (fine cornmeal)
• 4 cups vegetable broth
• 0.25 cup Parmesan cheese
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• 15 oz canned cannellini beans
• 2 cups butternut squash
• 1.5 cups broccoli florets
• 1 medium yellow onion
• 3 garlic cloves
• 1 cup cherry tomatoes
• 1 tsp fresh oregano
• 1 tsp fresh basil
• 0.5 tsp red pepper flakes
• 0.5 tsp smoked paprika
• 3 tbsp olive oil
• 1 tsp salt
• 0.75 tsp black pepper
• 4 large eggs

Watch how to make Saporito Chicken & Bean Skillet Hash with Crispy Polenta & Fried Egg

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Saporito Chicken & Bean Skillet Hash with Crispy Polenta & Fried Egg

1. Prepare the polenta cakes: In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat. Gradually whisk in 1 cup of instant polenta, stirring constantly to prevent lumps.
2. Reduce heat to low and continue to stir for 5-7 minutes until the polenta is very thick and pulls away from the sides of the pan. Stir in 0.25 cup of grated Parmesan cheese, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
3. Pour the cooked polenta evenly onto a parchment-lined 9x13-inch baking sheet, spreading it to about 1/2-inch thickness. Cover with plastic wrap, pressing it directly onto the surface of the polenta to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm.
4. While polenta chills, prepare the hash: Heat 2 tablespoons of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Season the 1 lb diced chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Add chicken to the hot skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
5. Add 1 tablespoon of olive oil to the same skillet. Add the 2 cups of diced butternut squash and 1 diced medium yellow onion. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften and caramelize.
6. Stir in the 1.5 cups of finely chopped broccoli florets, 3 minced garlic cloves, 1 teaspoon of chopped fresh oregano, 1 teaspoon of chopped fresh basil, 0.5 teaspoon of red pepper flakes (if using), and 0.5 teaspoon of smoked paprika. Cook for another 3-5 minutes until the broccoli is tender-crisp and fragrant.
7. Return the cooked chicken to the skillet. Add the 15 oz rinsed and drained canned cannellini beans and 1 cup of halved cherry tomatoes. Stir everything together gently and cook for 3-4 minutes, allowing the flavors to meld and the tomatoes to slightly soften. Season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
8. Once polenta is firm, remove it from the refrigerator. Invert it onto a cutting board and cut into 8-10 squares or rounds using a knife or cookie cutter. Heat 2 tablespoons of olive oil in a separate large non-stick skillet over medium heat.
9. Carefully place the polenta cakes into the hot oil, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side, until deeply golden brown and crispy. Remove from pan and keep warm.
10. In the same polenta skillet, fry 4 large eggs to your desired doneness (sunny-side up is traditional for hash).
11. To serve, divide the Saporito Chicken & Bean Hash among four plates. Top each portion with 2-3 crispy polenta cakes and a freshly fried egg. Garnish with additional chopped fresh basil, if desired.

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