Shredded Chicken with Sage and Polenta

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This simple recipe for shredded chicken with sage and polenta is not only a flavorful comfort food supper, its a great way to use up leftover chicken. Tender chicken nestled in a bed of cheesy polenta in a delicious sage butter sauce – now that’s a winner, winner, chicken dinner!


  • 4 cups cold water
  • 1 1/4 cups cornmeal
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 3 ounces diced fontina cheese
  • 56 sage leaves, minced
  • 1 1/2 to 2 cups cooked and shredded chicken breast


  1. Bring water to boil and add salt. Reduce heat to medium low and pour the cornmeal into the water in a slow constant stream, whisking all the time to prevent lumps.
  2. Simmer for anywhere from 10 to 30 minutes, depending on consistency of cornmeal, stirring regularly, until polenta is thick and creamy
  3. Add 1 tablespoon butter and the fontina. Stir until cheese is melted.
  4. Melt remaining butter in a skillet over medium heat and stir in sage. Add chicken and stir until heated through.
  5. Spoon polenta onto 4 warmed plates. Top with chicken and drizzle melted sage butter over top.