Chicken Polenta Bake Recipes

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
• Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
• Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

CRISP ITALIAN CHICKEN & POLENTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
• Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

CHEESY POLENTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
• Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
• Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
• Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
• Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
• While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
• Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
• Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

POLENTA CHICKEN

Steps:

• Remove the skin from the chicken legs and divide them at the joint. Sprinkle them generously with salt and pepper.
• Brown chicken: Heat the oil in a large, heavy-bottom pan, a pan large enough to hold the chicken pieces in one layer. Place the chicken parts in the pan and brown all over. Sprinkle the paprika on top and stir well to coat the chicken parts with it. Add the chicken stock, it should cover the meat almost entirely, but the chicken should not be swimming in liquid.
• Simmer: Chop the parsley and add half of it to the pan. Add some pepper, bring to a boil, lower the heat and cover the pan leaving a crack open. Cook for about 30 minutes (turning the chicken once in between) or until the meat is cooked through.
• Polenta: Start making the polenta about now if you want to serve this immediately.
• Sauce: By the end of the cooking time, the sauce should have been reduced by half. If you want a thicker sauce, remove the lid from the pot during the last 5 minutes of the cooking time. I don't find it necessary; I like to have a runnier sauce to soak the polenta.
• Grate the garlic cloves and add them to the pan together with the rest of the chopped parsley. Cook for 1 minute, remove from heat, and season.
• To make the polenta, heat the water in a large pan but do not let it come to a boil. Add the salt, stir to dissolve. Add the polenta in a slow stream while stirring all the time.
• Bring to a boil, lower the heat, cover with a crack, and cook, often stirring, according to the packet's instructions. Mine takes about 20 minutes, but that can differ greatly depending on the polenta you bought.
• Add butter: Once the polenta is ready, stir in the butter.
• Serve as soon as the polenta is ready.

CHICKEN-AND-POLENTA PUTTANESCA MELTS

Steps:

• Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate.
• Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds.
• Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve.

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Coat an 8-inch-square baking dish with cooking spray.
• Place tomatoes, 1/2 cup broth, chili powder, cumin, oregano, onion powder and salt in a blender. Blend until smooth. Transfer to a medium bowl; stir in chicken and black beans. Pour the mixture into the prepared baking dish.
• Combine the remaining 2 cups broth and water in a large saucepan; bring to a boil. Pour in cornmeal (or grits) in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Remove from the heat.
• Reserve 1 tablespoon scallions. Combine the remaining scallions, 1/2 cup Cheddar and egg in a small bowl. Quickly stir the cheese mixture into the hot cornmeal mixture until combined.
• Spread the cornmeal mixture over the chicken mixture in the baking dish. Sprinkle with the remaining 1/4 cup cheese. Bake until hot and bubbling, about 20 minutes. Sprinkle with the reserved 1 tablespoon scallions. Let stand for 10 minutes before serving.

CHICKEN POLENTA BAKE

Steps:

• Preheat oven to 350 degrees.
• Slice polenta into 1/2 inch thick slices and line the bottom of your casserole dish/pyrex dish with the slices. Set aside.
• Cut excess fat off of the chicken and coat with chicken seasoning.
• Place the chicken on top of the polenta slices.
• Pour the canned corn over the chicken and spread evenly in the dish.
• Add mushrooms or other veggies (broccoli florets or peas may be interesting) and spread evenly.
• Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can. Mix and pour over the chicken, add the half and half.
• Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick.
• Put the dish in the oven and set your timer for 45 minutes.
• Once the 45 minutes has elapsed, pull the dish out of the oven (be careful, it's hot and liquidy).
• Grab several handfuls of cheese and sprinkle over the chicken.
• Return the dish to the oven for another 15 minutes or until the cheese is melted.

CHICKEN CACCIATORE WITH POLENTA

Steps:

• Sprinkle the chicken pieces with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces, four at a time to avoid over-crowding - and fry until both sides are browned, about 5 minutes on each side. Repeat with the remaining chicken and transfer to a plate.
• Add the onion and bell pepper and saute over medium heat for 5 minutes, until softened. Add the mushrooms and garlic and saute another 5 minutes until the mushrooms are tender. Add the dried herbs and red pepper flakes.
• Add the red wine and bring it to a boil over heat heat until the liquid is reduced by half, about 5 minutes. Add the tomatoes and ground porcini mushrooms. Stir to combine and return to a boil. Return the chicken to the Dutch oven and cover. Reduce the heat to medium low and simmer for 30 minutes, or until the chicken is cooked through, showing no signs of pink when cut into near the bone.
• Transfer the chicken to a warmed platter and cover with aluminum foil to keep warm. Return the sauce to a boil over high heat and cook until it has thickened a little, 3-5 minutes. Add salt and pepper to taste.
• Dish out the polenta onto four plates, arrange two pieces of chicken on top of each serving of polenta, and spoon the sauce and vegetables over the chicken and polenta. Serve immediately.