MEXICAN POLENTA CASSEROLE
Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where the recipe came from but I have made it my own and perfected it. I know you will love it, too.
Provided by JO'Neil
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 29.2 g, Cholesterol 63.6 mg, Fat 17.1 g, Fiber 6.1 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 929.2 mg, Sugar 4.2 g
OLE POLENTA CASSEROLE
With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.
POLENTA AND CHICKEN TARTLETS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
- For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
- To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.
NEW MEXICO CHILE-GLAZED CHICKEN ON HOMINY POLENTA
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Sauté Quick & Easy Dinner Hominy/Cornmeal/Masa Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Bring broth and chiles to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.
- Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.
- Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 3 tablespoons butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of cilantro. Season with salt and pepper.
- Spoon hominy onto plates. Top with chicken, then sauce and remaining cilantro. * Available at some supermarkets and at specialty foods stores and Latin markets.
MEXICAN POLENTA CASSEROLE
Spice up your table with this Mexican Polenta Casserole. Enjoy deliciously cheesy layers with this Mexican Polenta Casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Spread half the salsa onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, chicken, beans and cheese. Repeat layers; cover.
- Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
- Sprinkle with onions.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 2 g, Protein 16 g
MEXICAN POLENTA PIE
This Mexican polenta pie is true comfort food! Made with pork and pinto beans in the crockpot and baked with polenta and cheese.
Provided by Pinch of Yum
Categories Dinner
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
- Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
- Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.
Nutrition Facts : Calories 217 calories, Sugar 3.5 g, Sodium 379 mg, Fat 3 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 31 g, Fiber 6.8 g, Protein 15.4 g, Cholesterol 22.3 mg
MEXICAN CHICKEN CASSEROLE
If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you'll want to add to your dinner rotation.
Provided by Amanda Formaro
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
- Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
- Layer diced chicken and black beans over the crushed chips.
- Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
- Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
- Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
- Garnish casserole with cilantro and chopped tomatoes.
- Serve immediately with a slice or two of fresh jalapeño.
Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 15 g, Protein 25 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 702 mg, Fiber 4 g, Sugar 1 g
SPANISH CHICKEN STEW WITH MANCHEGO POLENTA
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
- In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.
MEXICAN POLENTA CASSEROLE
My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.
Provided by SweetChef
Categories < 60 Mins
Time 1h
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
- Spread polenta in bottom of 13 x 9 pan.
- Spread refried beans over polenta.
- Spread meat mixture over beans.
- Top with shredded cheese.
- Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).
Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2
MEXICAN CHICKEN FAJITA PIZZA
This Mexican chicken pizza has always been a hit with my kids and it's such a great way to sneak in extra vegetables. -Carrie Shaub, Mount Joy, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.
Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 767mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
MEXICAN CHICKEN AND POLENTA
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,
Provided by justcallmetoni
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
- Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
- Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
- (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
- Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
- Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
- To make polenta, bring water to a boil; add salt.
- Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
- Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
- OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
- Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
- Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
MEXICAN CHICKEN CORNBREAD CASSEROLE
This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.
Provided by Christin Mahrlig
Categories Casserole
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
- Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
- Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
- Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.
Nutrition Facts : Calories 489 kcal, ServingSize 1 serving
MEXICAN CHICKEN AND POLENTA
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
- Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
- Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
- (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
- Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
- Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
- To make polenta, bring water to a boil; add salt.
- Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
- Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
- OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
- Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
- Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
More about "mexican chicken and polenta food"
ONE PAN MEXICAN POLENTA SKILLET - JOY IN EVERY SEASON
From joyineveryseason.com
4.7/5 (3)Estimated Reading Time 2 mins
- Add ground turkey, chili powder, cumin, and cayenne pepper. Cook, breaking up turkey, until turkey is no longer pink and begins to brown.
MEXICAN CHICKEN AND PEPPERS OVER CREAMY POLENTA RECIPE ...
From tasteguru.com
Cuisine MexicanCategory Main CourseServings 4
10 BEST MEXICAN POLENTA RECIPES | YUMMLY
From yummly.com
WHAT IS POLENTA, EXACTLY? - REAL SIMPLE
From realsimple.com
GARLICKY MEXICAN CHICKEN WITH ANCHO PEPPERS AND CRISPY ...
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 4Total Time 50 mins
- Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
- Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
- Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
- Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
CHICKEN AND POBLANO STEW WITH POLENTA RECIPE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 389 per serving
- Place peppers on a foil-lined baking sheet; rub with 1 1/2 teaspoons oil. Broil 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil; let stand 10 minutes. Unwrap; remove skins and seeds. Coarsely chop peppers.
- Heat remaining 1 1/2 tablespoons oil in a large skillet over high. Add onion, oregano, and garlic; sauté 3 minutes. Add tomato, adobo sauce, and 1/2 teaspoon salt; cook 4 minutes, stirring occasionally. Stir in peppers, juice, and chicken; cook 2 to 3 minutes or until slightly thickened.
- Bring milk to a boil in a saucepan over medium-high. Reduce heat to medium-low; add remaining 1/4 teaspoon salt and polenta, whisking constantly. Cook 2 minutes or until thickened, stirring constantly. Place 3/4 cup polenta in each of 4 shallow bowls; top each serving with 3/4 cup chicken mixture.
MEXICAN-STYLE CHICKEN WITH ANCHO PEPPER AND ROASTED GARLIC ...
From weightwatchers.com
Cuisine MexicanCategory Dinner,LunchServings 4Total Time 50 mins
- Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
- Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
- Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
- Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
MEXICAN BAKED POLENTA WITH SALSA, BEANS ... - OH MY VEGGIES
From ohmyveggies.com
5/5 (3)Total Time 40 minsCategory Main Course, Side DishCalories 160 per serving
- Use an oil mister filled with a high smoke point cooking oil (like grapeseed or olive oil—light, not extra-virgin) to coat a large baking sheet. Place the polenta slices on the sheet and spray the tops with additional oil. Bake for about 30 minutes, flipping halfway through cooking time, until the polenta is crispy and golden brown on the edges.
- While the polenta is baking, start the sautéed veggies. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Stir in the garlic, cumin, chili powder, oregano, and cayenne; cook for about 30 seconds, until fragrant. Add the zucchini and red pepper to the skillet and cook, stirring often, about 3 minutes more, until slightly softened. Remove from heat and season with salt and pepper.
- Combine the beans and salsa in a small saucepan over medium heat and cook until warmed through, about 5 minutes.
ENCHILADA CHICKEN & POLENTA – CEDAR OAK FARMS
From cedaroakfarms.com
Cuisine MexicanCategory Main CourseServings 4
- Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 - 60 minutes.
- Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
- Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
- Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
BAJA CHICKEN POLENTA WITH FRESH ROASTED SALSA AND CHARRED ...
From spicylemonblog.com
5/5 (1)Servings 4Cuisine MexicanCategory Main Course
- First, thinly slice the red onions into half moons, add them to a bowl with the vinegars and sugar and leave to marinate until you are ready to garnish your dish.
- Next, preheat the oven to 400 degrees farenheight. Lay all the ingredients for the salsa (except salt and lime) on a baking tray. Bake in the oven for about about 7 minutes or until the skins of the tomato and jalapeno are brown and bubbly and the onion and garlic are roasted.
- While the salsa ingredients are roasting, whisk together all the ingredients for the marinade, add the chicken and refridgerate for 25 minutes (no more than 25 minutes!)
- Heat up a grill pan (or skillet) over high heat and grill your corn for about 5 minutes (see notes). Then, set aside
MEXICAN POLENTA - THE ORGANIC DIETITIAN
From theorganicdietitian.com
Reviews 5Estimated Reading Time 2 minsServings 4Total Time 35 mins
- While the polenta is cooking add the tomatoes, onion, jalapeno, cilantro, lime juice, and salt to a bowl and mix to combined.
CHICKEN MOLE RECIPE BY BIANCA SANCHEZ - THE DAILY MEAL
From thedailymeal.com
4.5/5 (2)Category EntreesCuisine MexicanTotal Time 30 mins
- Heat the broth to a simmer in a separate saucepan; add the mole paste, breaking it up with a wooden spoon and stirring it into the broth until it is dissolved to form a sauce.
SPICY CHICKEN POBLANO STEW WITH POLENTA {OR NOT SO SPICY...
From themountainkitchen.com
Reviews 14Category Lunch, Main CourseCuisine AmericanTotal Time 45 mins
MEXICAN POLENTA - CHATELAINE
From chatelaine.com
Servings 4Calories 172 per servingEstimated Reading Time 1 min
GARLICKY MEXICAN CHICKEN WITH ANCHO PEPPERS AND CRISPY POLENTA
From recipes.sparkpeople.com
Servings 4Calories 222 per serving
18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES
From allrecipes.com
10 BEST CHICKEN WITH POLENTA RECIPES - YUMMLY
SISTER CITIES CAJUN PERFECTS MANGIA'S POLENTA FRIES | FOOD ...
From stltoday.com
MEXICAN POLENTA - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
MEXICAN POLENTA ROUNDS - CAKE, BATTER, AND BOWL
From cakebatterandbowl.com
HEALTHY MEXICAN CHICKEN RECIPES - EATINGWELL
From eatingwell.com
MEXICAN CHICKEN AND POLENTA RECIPE - FOOD.COM
From pinterest.com
BAKED CHICKEN WITH POLENTA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS ...
From weightwatchers.com
NEW MEXICAN GREEN CHILE POLENTA PIE – #1 RANKED NEW MEXICO ...
From madeinnewmexico.com
HAWAIIAN FRIED CHICKEN (MOCHIKO CHICKEN WITH PONZU)
From saveur.com
QUICK MEXICAN CHICKEN AND POLENTA RECIPE - SUB ALMOND OR ...
From pinterest.ca
MEXICAN CHICKEN AND POLENTA RECIPE - FOOD.COM
From pinterest.com
CHICKEN AND POLENTA RECIPES
From tfrecipes.com
POLENTA MEXICAN STYLE RECIPES
From tfrecipes.com
CHICKEN AND POLENTA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love