RECIPES

Polenta 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.

Prep Time

PT15M

Cook Time

PT20M

Serves

16

Ingredients

  • 1 lb (0.5 kg) lean ground chicken
  • 1 tsp (5 mL) extra virgin olive oil
  • 1 cup (250 mL) onions, diced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) red pepper, diced
  • 1/4 lb (0.2 kg) mushrooms, sliced
  • 1 can canned diced tomatoes, 28 fl oz / 796 mL
  • 1/4 cup (60 mL) tomato paste
  • 1/4 cup (60 mL) red wine
  • 1 tsp (5 mL) oregano, dried
  • 1 tsp (5 mL) thyme, dried
  • 1/4 tsp (1.25 mL) nutmeg
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) black pepper, freshly ground
  • 1/2 tsp (2.5 mL) hot red chili pepper flakes
  • 1/4 cup (60 mL) Parmesan cheese, grated
  • 2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, grated
  • 1 tube cornmeal (polenta), ready to serve

    • Instructions

    1. 1 Preheat oven to 350°F (175°C).
    2. 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. 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. 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.
    View All Recipes