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Chicken with polenta and bang is an old family recipe that is perfect on cold winter days.

Recipe: Penny's Polenta & Chicken with Bagna

Chicken with polenta and bagna is an old family recipe that is perfect on cold winter days. Butter, sage and chicken broth make a tasty bagna to go with the creamy polenta and cheese.
Author Denise Wright (MyLifeCookbook.com)


  • 5-6 chicken thighs
  • 1-2 Tablespoons olive oil
  • salt & pepper
  • 4 Tablespoons butter
  • 1 cup chicken broth or bouillon
  • 2 teaspoons dried sage
  • 1 cup corn meal
  • 4 cups water
  • 1 teaspoon salt
  • 4 slices of brick cheese or halvarti or jack cheese - optional
  • blue cheese crumbles- optional


  1. In a dutch over or large pot, heat the olive oil.
  2. Salt and pepper your chicken thighs and brown in the pan.
  3. Next add butter, broth and sage. Cover and cook until the chicken is done 20-30 minutes on medium.
  4. minutes before serving make the polenta. Follow the directions on the container.
  5. (My directions say to boil 3 cups of water. Then add the 1 cup of polenta and salt to the remaining 1 cup of water. Add polenta mixture to boiling water and stir constantly until it thickens. Cover and turn on low for 5 minutes and it's done.)
  6. To assemble, add a small mound of polenta to your plate. Top with cheese then add another layer of polenta. Ladle some of the bagna (sauce from the chicken) on top.
  7. Serve with a piece of the chicken.
  8. Enjoy!