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Polenta Chicken Pizza Bites

This is an easy, flexible recipe and you can change the toppings to suit your preference and what you have available. It also works well with leftover roast chicken.
Serves: 16
Prep Time: 30 min
Cook Time: 45 min


2.2 lb cornmeal (polenta), firm, tube
¼ cup corn flour
¼ cup wheat flour
¾ lb boneless, skinless chicken thighs
5 tbsp olive oil
2 cloves garlic, minced
1 cup tomato basil pasta sauce, low-sodium
1 cup your favourite marinara
2 cups mozzarella cheese, part skim, 16.5% MF, grated
3 tbsp thyme, fresh
1 tbsp thyme, dried

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.


  1. Make polenta circles by first cutting the tube of polenta in half. Then slice each half into 8 equal width circles (16 total).

  2. Spread flour out on a dinner plate. This recipe uses corn flour but white or whole-wheat flour works well too. Push the circles down on the flour coating lightly on both sides. Set aside.

  3. Heat 1 Tbsp (15 mL) of olive oil over medium-high heat in a skillet. Lightly brown polenta slices on both sides – about 4-5 minutes per side. Work in batches of 4 to 6 pieces at a time depending on the size of your pan. Add 1 Tbsp (15 mL) more olive oil at start of each batch. Coat a baking pan with vegetable oil spray and spread browned pieces of polenta out on the baking pan.

  4. Heat 1 Tbsp (15 mL) of olive oil in non-stick skillet. Sauté minced garlic a few minutes to soften. Add chicken thighs and sauté until cooked through and the internal temperature reaches 165°F (74°C). Cut chicken thighs across the grain into strips to yield 16 pieces.

  5. Top each polenta bite with 1 Tbsp (15 mL) tomato sauce and use a spoon to spread over the base. Top each polenta with a slice of chicken thigh. Sprinkle each with 1 Tbsp (15 mL) grated cheese. Finish with ½ tsp (2.5 mL) fresh thyme leaves.

  6. Preheat the broiler. Broil for 2-3 minutes or until the cheese is bubbling and lightly browned. Keep an eye on them as they can burn easily.

Helpful Tip

If you don’t need a gluten free version you can substitute whole wheat flour for the corn flour in this recipe. Remove thyme leaves from stem by holding the top of the sprig between your thumb and forefinger and pulling downwards towards the base. Discard the central woody stalk.

Nutrition Info

Per 120 g serving Amount
Protein9 g
Fat8 g
Saturated Fat3 g
Carbohydrate7 g
Fibre1 g
Sugar1 g
Cholesterol25 mg
Sodium310 mg
Per 120 g serving % Daily Value
Vitamin A2
Vitamin C4
Vitamin B65
Vitamin B1210