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Preheat oven to 400°F (200°C). Heat a cast iron skillet over medium high heat on stove. Heat a tablespoon (15 mL) of olive oil in pan. Turn pan to distribute oil around the bottom and the sides. Use a cast iron frying pan or non-stick oven-proof skillet, approximately 11-12 inches (28-30 cm).
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Combine polenta, salt, and water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thickened. Use a spatula to spread polenta in the prepared skillet. Set in oven, and bake 25-30 minutes, or until beginning to brown on sides. Time may vary depending on actual oven temperature.
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Slice boneless, skinless chicken breast into strips. Heat 1 Tbsp (15 mL) olive oil in skillet and saute in olive oil until cooked through. Set aside.
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Remove skillet from oven, and spread polenta with Marinara sauce. Top with half of the grated mozzarella cheese (1 cup – 250 mL), cooked chicken strips, finely-sliced onion, slivers of red pepper and sliced zucchini. Top with rest of grated mozzarella cheese, grated Romano cheese and then oregano, basil and red hot chile pepper flakes (optional).
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Return to oven, and bake another 20-30 minutes more, or until cheese is melted and slightly browned. Cool 10 minutes before slicing and serving.
Recipes
Polenta Chicken Skillet Pizza
Polenta is a cornmeal mush popular in the north of Italy where it is served instead of rice or pasta. It can be soft like mashed potatoes or baked and used as a base for pizza-type dishes and appetizers. For convenience, buy a fine polenta (corn meal) that is quicker to cook. This easy polenta pizza is best baked in a cast iron skillet
Ingredients
- Serves: 6
- Prep Time:
- Cook Time:
- 1 tbsp (15 mL) olive oil
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- 1 tbsp (15 mL) olive oil
- 3/4 cups (175 mL) cornmeal (polenta), fine
- 1/4 tsp (1.25 mL) sea salt
- 3 cups (750 mL) water
- 1/2 lb (0.3 kg) boneless, skinless chicken breasts
- 1 cup (250 mL) Marinara pasta sauce, ready to serve
- 2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, grated
- 1/2 cup (125 mL) red onions, finely-sliced
- 1 red pepper, medium
- 1 zucchini, medium, sliced
- 2 tbsp (30 mL) Romano cheese, grated
- 1/2 tsp (2.5 mL) oregano, dried
- 1/2 tsp (2.5 mL) basil, dried
- 1/2 tsp (2.5 mL) hot red chili pepper flakes, (optional)
Instructions
Nutrition Info
- Per 435 g serving Amount
- Calories 270
- Protein 17 g
- Fat 8 g
- Saturated Fat 2 g
- Carbohydrate 29 g
- Fibre 6 g
- Sugar 5 g
- Cholesterol 55 mg
- Sodium 600 mg
- Per 435 g serving % Daily Value
- Potassium 11
- Calcium 10
- Iron 15
- Vitamin A 20
- Vitamin C 45
- Vitamin B6 16
- Vitamin B12 12
- Folate 11
- Magnesium 11
- Zinc 18
