Chicken Polenta Casserole

by Heather on March 16, 2010

This dish was interesting, in a very good way. We were quite hungry, so I just snapped this boring photo and didn’t bother taking any others- sorry!  Since making my last polenta dish, I had leftover polenta in the fridge that was needing to be used. So, I figured a casserole of some form would be the easiest way to go. After googling “polenta casserole,” and sorting through what popped up, I decided to do a variation of this recipe. Alex got home from work and I warned him that it was an experiment and I wasn’t sure what if it would work. Surprise- he liked it, and I did, too! The egg melted perfectly over the polenta and my stir-fried chicken melded in just fine. This dish is quite versatile- you could use tofu, sausage or steak strips in place of chicken. Also, if you want a little spice, put some hot sauce on the top, especially over the eggy parts :)

Chicken Polenta Casserole

Already-made polenta (here is a quick recipe, or check out my Italian Sausage Polenta post)

4 to 5 chicken breast tenderloins, cut into pieces

3 tablespoons Worcestershire Sauce

2 ounces fresh grated Parmigiano-Reggiano cheese, divided

2 large eggs

salt and pepper, to taste

hot sauce, to taste (optional)

Marinate chicken in Worcestershire sauce for 5 to 10 minutes. Heat a large skillet on medium; add enough cooking spray to coat the pan. Add chicken and cook until just cooked through, about 4 to 6 minutes. Scoop out to a cutting board and set aside until cool enough to handle.

Preheat oven to 350 with the rack in the upper third of oven.

Stir in 1/4 cup Parmigiano-Reggiano into the polenta. Scoop the polenta into a 9″ square baking pan coated with cooking spray and spread to smooth the top.

Make two 2″ wide indentations in the polenta with the back of a tablespoon. Break eggs, one at a time, into a small cup – slip each into one of the indentations and lightly season with salt and fresh ground black pepper. Scatter the chicken on the polenta and sprinkle the remaining 1/4 cup Parmigiano-Reggiano evenly on top of the eggs.

Place in the oven and bake for 15 minutes. Turn the broiler on and bake until the egg whites are set, about 2 to 4 minutes. Remove and let stand about 5 to 10 minutes before serving. Add hot sauce to individual servings, if desired.

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