There is something about the down-home creamy corn base from the polenta and slightly sweet taste from the squashes and then the spinach and chicken that just made this an incredibly surprising meal! My eyes gone wide, you know what I mean? WOW! (This actually doesn’t even need the chicken and could be vegetarian, but the meat was already defrosted.)
I had the defrosted chicken breast and a fresh bag of spinach, and set my sights on something new for the combination. I have made my Balsamic Chicken and Spinach more times than I can count the past few years. Somehow I came across some vegetarian polenta and spinach casserole recipes, and tasked myself with coming up with a recipe my family would actually eat.
I found a great recipe with fresh spinach and mushrooms but it used pre-made polenta cakes. Another recipe I found had a creamy homemade polenta base with zucchini, squash and tomatoes. Well, the daughter doesn’t “do” mushrooms, I only had fresh spinach and dried polenta grain on hand, so decided to mix up the two recipes and came up with my own original. You will NOT be disappointed. —anotherfoodieblogger
boneless, skinless chicken (breasts or thighs)
Ground black pepper and salt, to taste
dried polenta (course cornmeal)
tablespoons olive oil
cup chopped onion
cloves garlic, minced
small zucchini, sliced and quartered (about 1 cup)
small yellow squash, sliced and quartered (about 1 cup)
15-ounce can of diced tomatoes with oregano, garlic and basil (if yours are plain diced, add dried or fresh herbs to taste)
8 to 10-ounce bag fresh spinach
Ground black pepper, to taste
shredded fresh Mozarrella cheese
shredded Parmesan cheese
In This Recipe
Cut the chicken into bite-sized pieces and season to taste with ground black pepper and salt or Mrs. Dash. Heat a skillet with the 1 tablespoon of olive oil over medium heat and brown the chicken about 5 to 7 minutes, stirring often. Set aside.
Heat 1 1/2 cups of water in a medium sauce pot to boil. Stir together the milk and polenta to make a slurry, then add to the boiling water. Bring up to a simmer then reduce the heat and simmer for about 25 minutes, stirring occasionally, until thickened.
When the polenta is done, pour it into an oil-sprayed 13 x 9 or so sized casserole dish and set aside.
Meanwhile, add the 2 tablespoons olive oil to a skillet over medium heat. Add the onion, garlic, zucchini, and squash and sauté until the onions are softened.
Add the tomatoes (and spices if tomatoes aren’t pre-seasoned). Bring up to a simmer for 10 minutes.
Add the browned chicken and mix to combine. Now, by handfuls, tear up the spinach and add to the mixture and stir in until all is added and wilted.
Meanwhile (again), preheat the oven to 350 degrees. After the vegetable mixture is done, spread it evenly on top of the polenta in the casserole dish. Top with a combination of shredded Mozarella and Parmesan cheeses.
Bake for about 25 minutes until it is heated through and bubbly and the cheese has melted. Turn the heat up to broil and broil for 5 minutes. Take out of oven and let rest for 5 minutes. Serve on plates or in bowls. Nothing else is needed, as this is an entire meal!