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PrintPolenta Chicken Bake
This delicious chicken sauce makes a dish that is out of the ordinary. Packed with veggies and serves with polenta rounds, it’s a new take on pasta that your family will ask for again and again.
![[+]](/images/uploads/recipes/2010/Nov/12/303_view.jpg)
Polenta Chicken Bake
1 lb
lean ground chicken
454 g
1 tsp
extra virgin olive oil
5 mL
1 cup
onion, diced
250 mL
2 cloves
garlic, minced
2 cloves
1 cup
red pepper(s), diced
250 mL
1/4 lb
mushrooms, sliced
113 g
1 can
canned diced tomatoes
796 mL
1/4 cup
tomato paste
60 mL
1/4 cup
red wine
60 mL
1 tsp
oregano, dried
5 mL
1 tsp
thyme, dried
5 mL
1/4 tsp
nutmeg
1.25 mL
1/4 tsp
salt
1.25 mL
1/4 tsp
black pepper, freshly ground
1.25 mL
1/2 tsp
red pepper flakes
2.5 mL
1/4 cup
Parmesan cheese, grated
60 mL
2 cups
mozzarella cheese, part skim, 16.5% MF, grated
500 mL
1 tube
cornmeal (polenta), ready to serve
1 tube
Preparation
Serves 16
Cook time :
20 min
|
Preparation time :
15 min
Polenta Chicken Bake
1
Preheat oven to 350°F (180°C).
2
Heat olive oil over medium heat in a non-stick skillet. Sauté onion and garlic for a few minutes. Add ground chicken and break up with a spoon into smaller pieces. Add red pepper, mushrooms, tomatoes with juice, tomato paste, red wine, oregano, thyme, nutmeg, salt, pepper and red pepper flakes. Sauce is ready when chicken is cooked through and meat thermometer registers 165°F (74°C).
3
Slice tube of polenta into 16 x ½ inch (1.25 cm) thick rounds and place on a lightly oiled large baking dish.
4
Top each polenta slice with sauce and sprinkle with parmesan and mozzarella cheese. Bake in a 350 degree oven for 20 minutes, and serve.
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