Polenta Chicken Skillet Pizza

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
  • +
  • 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

  1. 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).

  2. 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.

  3. 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.

  4. 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).

  5. 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.

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

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