Polenta Chicken Bake
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
Heat olive oil over medium heat in a non-stick skillet. Sauté onion and garlic for a few minutes. Add ground chicken and break up with a spoon into smaller pieces. Add red pepper, mushrooms, tomatoes with juice, tomato paste, red wine, oregano, thyme, nutmeg, salt, pepper and red pepper flakes. Sauce is ready when chicken is cooked through and meat thermometer registers 165°F (74°C).
Slice tube of polenta into 16 x ½ inch (1.25 cm) thick rounds and place on a lightly oiled large baking dish.
Top each polenta slice with sauce and sprinkle with parmesan and mozzarella cheese. Bake in a 350 degree oven for 20 minutes, and serve.
Nutrition Info
| Per 195 g serving | Amount |
|---|---|
| Calories | 180 |
| Protein | 11 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrate | 10 g |
| Fibre | 2 g |
| Sugar | 3 g |
| Cholesterol | 30 mg |
| Sodium | 490 mg |
| Per 195 g serving | % Daily Value |
|---|---|
| Potassium | 4 |
| Calcium | 15 |
| Iron | 6 |
| Vitamin A | 15 |
| Vitamin C | 40 |
| Vitamin B6 | 5 |
| Vitamin B12 | 8 |
| Folate | 4 |
| Zinc | 7 |
