I really loved this recipe. However i switched things up a bit and used store bought spaghetti sauce and then made my own polenta that had spinach garlic and cheese in it. Polenta is sooo easy to make and by making it yourself you can make your own flavors
Searching on this website for a way to use Polenta I checked this recipe out. My rating reflects my changes. Seemed like the ingredients were a little unusual but it looked like something I could work with. I used 2 14.5 oz cans of diced tomatoes with garlic. I m still not sure where all the salt is coming from don t add any more. I used grown up Cremini s Portabella s that is homemade pesto dried basil and oregano and twice as much reduced fat Mozzarella. Also I prefer more like a third of my daily protein intake per meal (3 meals per day) so added less chicken than called for. No point wasting protein it is one of the more expensive aspects to required daily needs. I also added a can of healthy choice cream of mushroom soup for flavor and creaminess as well as some white wine during the reduction process. I didn t cook the tomato mixture as long as recommended and added the onion and shrooms early. The polenta was Original on the bottom and Garlic Basil for the upper layer. What I m saying is I m not one to respect a recipe on the first go round. It was a lot of work what with searing the polenta 2 patches in a big pan blah blah blah...but it was DARN good in the end and a change of pace from the whole grain/wheat pasta s that I LOVE.
This is a good one! I tossed the chicken chunks in the pesto sauce instead of trying to smear it over the pieces of polenta and used canned tomato sauce for convenience. I couldn't find pre-made polenta so I made my own nothing is easier! Next time I'm going to try broiling the polenta in the oven instead of taking the time to fry all those pieces in several batches. I really liked the polenta in place of pasta it gives it such a good texture. Thanks for the recipe!
This recipe is really nice i didn't put 6 cloves of garlic in i only put in 3 and it was ample. i also didn't need to cook the sauce for 45minutes i just cooked it until the sauce began to thicken as the liquid evaporated. i would definately make it again as the whole family enjoyed it.
This is WONDERFUL. My husband has begged its permanent residence in my recipe box. I did leave this a vegetarian dish omitting the chicken and I added a couple of layers of flat noodles in addition to the polenta. All else remained the same.
This was my first time eating polenta and it was pretty good. I used a little more chicken than the recipe calls for and it turned out great. I'm a sucker for pasta though.
This was good but the polenta gets a little slimy. My husband loved it but the kids didn't like the texture.
I too was searching for a polenta recipe and came across this. My husband has a gluten intolerance so thought I'd give it a try. I used canned no-salt added tomatoes as I had no good fresh ones and used fresh oregano/basil from the garden. I did simmer tomatoes with mushrooms herbs and onions to meld the flavors and reduce the liquid for about 40 minutes. I liked the addition of the pesto and as some previously suggested tossed the chicken in the pesto before adding to the lasagne. The combination of flavors is good with an overall lighter dish than traditional lasagne. Hubby loved it as it was easy on his GI. I will make again but will also try broiling the polenta to save a little time. Overall a really good and healthy recipe. Thanks for posting chickuh4you!
Delicious. I halved the recipe for my wife and myself and she loved it too.
