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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.
Serves: 6
Prep Time: 15 min
Cook Time: 1 hour


1 tbsp olive oil
1 tbsp olive oil
¾ cups cornmeal (polenta), fine
¼ tsp sea salt
3 cups water
½ lb boneless, skinless chicken breasts
1 cup Marinara pasta sauce, ready to serve
2 cups mozzarella cheese, part skim, 16.5% MF, grated
½ cup red onions, finely-sliced
1 red pepper, medium
1 zucchini, medium, sliced
2 tbsp Romano cheese, grated
½ tsp oregano, dried
½ tsp basil, dried
½ tsp hot red chili pepper flakes, (optional)

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. 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
Protein17 g
Fat8 g
Saturated Fat2 g
Carbohydrate29 g
Fibre6 g
Sugar5 g
Cholesterol55 mg
Sodium600 mg
Per 435 g serving % Daily Value
Vitamin A20
Vitamin C45
Vitamin B616
Vitamin B1212