Chicken Polenta Bake

Ingredients

  • 8 oz instant polenta
  • 4 c chicken stock
  • 1 t salt
  • ½ t pepper
  • 2 T butter
  • 2 eggs
  • 1 rotisserie cooked chicken, meat chopped, skin removed and reserved
  • + 16 more ingredients
    • 1 T olive oil
    • 2 shallots, finely chopped
    • 1 clove garlic, smashed
    • 2 T flour
    • Salt and pepper
    • ¼ c coffee
    • ¼ c apple juice
    • 1 c chicken stock
    • ½ c heavy cream
    • 1 box frozen chopped spinach, thawed and squeezed dry
    • 1 c mascarpone cheese
    • 8 oz cream cheese, softened
    • 2 eggs
    • ½ c bread crumbs
    • 2 T melted butter
    • ½ c parmesan cheese

Stir instant polenta into 4 c. boiling chicken stock. Whisk until thickened. Whisk in salt, pepper and butter. Beat eggs. Whisk in a small amount of polenta to temper. Return egg mixture to polenta and whisk to combine. Pour into greased 10-inch springform pan. Bake at 350 degrees for 10 minutes....

View full recipe at Relish

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