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.