Chicken Polenta Bake Food

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.

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.

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.

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

POLENTA-CRUSTED CHICKEN WITH CORNBREAD

Steps:

• If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
• Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.