Every member of my family asked this question when they saw “Polenta Chicken Lasagna” written on the weekly menu plan, so maybe you are wondering about this ingredient as well. I keep hearing about it, but had never tried it until this past week. Polenta is made from cornmeal. It is an inexpensive, gluten-free grain that can be substituted for bread or pasta. It’s mostly complex carbohydrates, which are high in dietary fiber and digest more slowly than simple carbohydrates. This makes polenta a good source of energy for the body. Fresh made polenta has the consistency of grits, but it can be made into cakes for grilling or frying. You can also purchase it in precooked logs, wrapped in plastic, that don’t need to be refrigerated until opened. You typically slice the logs into 1/4 inch thick rounds to be used in most recipes. Have you ever tried polenta? We’d love to hear about it in the comments!
POLENTA CHICKEN LASAGNA
~1 tube of precooked polenta (16 oz.)
~pesto (about 2 ounces or 1/4 cup)
~cooked chicken, diced or shredded, about 1 cup
~Tomato sauce (homemade or your favorite jarred sauce), about 1 1/2 cups
~mozzarella cheese, shredded or sliced thinly, about 8 oz.
1. Preheat oven to 375 degrees F.
2. Slice the polenta into 1/4 inch thick rounds. Arrange half of them in a single layer in the bottom of a buttered 8 inch square baking dish.
3. Spread half of the pesto over the polenta.
4. Arrange half of the chicken over the pesto layer.
5. Spread half of the tomato sauce over the chicken.
6. Sprinkle half of the mozzarella cheese evenly over the sauce layer.
7. Repeat the layers, except leave off the final layer of cheese.
8. Cover with foil and bake at 375 (F) for 25 minutes.
9. Remove the foil, sprinkle the remaining mozzarella cheese on and return to the oven, uncovered for about 5 more minutes.
I made this in an 8×8 inch dish because I wasn’t sure if we would like it, but the next time I plan on doubling the recipe and using a 13×9 inch dish. There is also a lot of flexibility when it comes to how much time you want to invest in this recipe. You could make everything from scratch (crazy talk!!) or you could use pesto and sauce from a jar and pick up a rotisserie chicken. It’s also a perfect meal for using up leftover chicken, which is what I did this week.