Roasted Red Pepper, Chicken, and Olive Polenta


I’ve had this bag of polenta on my counter for a few months now and I finally decided to go ahead and do something with it.  I opted to make the recipe right there on the back of the bag, with a few modifications.  This is a perfect side dish but also, it stands up well on its own. This recipe is so flexible!  You can add more veggies, different veggies or omit the chicken.  You can experiment with different cheeses or just use whatever you have on hand.  Add fresh herbs or dried herbs!  The possibilities are endless!  Have fun with it and enjoy! 

Here are some ideas to get your creative juices flowing: sundried tomatoes, green olives, feta cheese, parmesan cheese, fresh basil, pimentos, caramelized onions…

Make it yours!

Roasted Red Pepper, Chicken, and Olive Polenta:

  • 6 cups chicken broth
  • 2 cups polenta
  • 2 red peppers, roasted and cut into 1/4-inch strips
  • 2 cups mozzarella cheese, grated
  • 1 small can sliced black olives
  • 1 cup cooked chicken, shredded or cubed

Spray an 8-inch round cake pan with cooking spray.

Bring chicken broth to a boil in a large pan.  Add polenta and stir continuously about 10-13 minutes.

Remove from heat and stir in cheese, peppers, black olives, and chicken until evenly distributed.  Pour into the round pan.  Use a rubber spatula (sprayed with cooking spray to prevent sticking) press polenta into the pan.  Refrigerate for 1-2 hours.

Preheat oven to 375 F.  Bake (in pan) for 15 minutes.  Remove from oven and let sit about ten minutes.  Invert onto serving dish and top with fresh grated cheese.  Slice into wedges to serve.

Adapted from recipe found on the back of Pastene Polenta bag.


4 Responses

  1. Went and got the Pastene Instant Polenta and saw the recipe on the back. Looking forward to trying your recipe.


  2. I love this time of year, we are really entering Polenta Season!! It was always a family tradition to make Polenta on the night of the first snowfall of the season. We get a huge board and cover it with a large batch of polenta and cover it with a hearty red sauce loaded with tender meat that we usually put toward the inside so you have something to “eat toward” — lots of fun and a great tradition. 🙂

  3. Mike–Let me know how it comes out and which types of veggies and cheeses you use!

    Mikey–That is a fabulous tradition! Be sure not to grab a piece of meat from the middle–you have to earn it by eating a polenta “path” to it!

  4. […] in Rachel Ray’s magazine caught my eye.   The fact that I had a half of bag of leftover polenta on hand sealed the deal.  My husband has been craving fish quite a bit lately.  (My mom always […]

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