Best Mexican Polenta Recipes

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MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

Ground turkey, beans, polenta, and just the right seasonings make this dish amazing! My family devours this time and time again. I love the way the polenta makes a crust! Soooo good. I can't remember where the recipe came from but I have made it my own and perfected it. I know you will love it, too.

Provided by JO'Neil

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

2 (18 ounce) packages prepared polenta, divided
2 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
1 pound ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
1 cup prepared salsa
3 cups shredded Monterey Jack cheese, divided
1 small tomato, chopped
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 3-quart glass casserole. Break up 1 tube polenta in the casserole and press evenly so it covers the bottom of the dish.
  • Slice remaining 1 tube polenta into enough thin slices to cover the top of the casserole; set aside.
  • Heat olive oil in a large skillet over medium-high heat until glistening. Add onion and bell pepper and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
  • Lower heat to medium and stir in turkey, chili powder, cumin, and cayenne pepper. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add black beans, drained tomatoes, and salsa and bring to a boil. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, 15 to 20 minutes.
  • While turkey mixture is simmering, bake polenta crust in the preheated oven until firm, 7 to 10 minutes.
  • Remove polenta crust from the oven and sprinkle with 1 cup Monterey Jack cheese. Top with turkey mixture and lay sliced polenta on top.
  • Return to the oven and bake for 25 minutes. Sprinkle with remaining 2 cups Monterey Jack and bake until bubbly, about 10 minutes. Let stand 15 minutes before serving. Sprinkle with chopped tomato and cilantro.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 29.2 g, Cholesterol 63.6 mg, Fat 17.1 g, Fiber 6.1 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 929.2 mg, Sugar 4.2 g

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is a good casserole for a crowd or a potluck. The recipe was a $200 winner in a casserole contest.

Provided by Barb G.

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb uncooked ground turkey
1/2-1 teaspoon chili powder
3 tablespoons ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 cup bottled salsa
2 (16 ounce) packages refrigerated cooked polenta (or cook and mold your own)
2 cups shredded monterey jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Steps:

  • preheat oven to 375°F.
  • In a skillet cook onion, sweet pepper,and garlic in 1 tablespoon hot oil until tender.
  • Add turkey, chili powder, cumin and cayenne.
  • Cook until turkey is no longer pink, stirring to break up meat.
  • Add beans, undrained tomatoes and salsa.
  • Bring to boiling; reduce heat.
  • Simmer gently 15 minutes.
  • Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil.
  • Cut 1 tube polenta into 1/2-inch cubes; press evenly into prepared baking dish.
  • Halve remaining polenta lengthwise and cut into 1/2-inch thick slices; set aside.
  • Sprinkle 1 cup of cheese over polenta in dish.
  • Top with meat mixture.
  • Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
  • Bake, uncovered, for 35 minutes or until bubbly.
  • Sprinkle with cilantro.
  • Let stand 15 to 20 minutes before serving.
  • Makes 12 servings.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal
2 cups water
1/4 teaspoon salt
1 egg, slightly beaten
1 can (15 ounces) chili beans, drained
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/3 cup crushed corn or tortilla chips

Steps:

  • Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
  • Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
  • Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg

MEXICAN POLENTA PIE



Mexican Polenta Pie image

This is from Betty Crocker's "Good and Easy Dinners" with my adaptation. Go mild or spicy...it's up to you. This is good for when you don't have any meat defrosted for dinner but you want something hearty, pretty and kid-pleasing. (It qualifies also as pure comfort food - bonus!) For the crushed tortilla chips, try a combo of Doritos and plain Tostitos...Fritos are good, as well.

Provided by vrvrvr

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup cornmeal
2 cups water
1/4 cup chicken broth
1/2 teaspoon salt
1 egg, slightly beaten
1 tablespoon half-and-half cream
1/2 cup salsa
1/2 small seeded finely chopped jalapeno pepper (optional)
1 (15 ounce) can beans (kidney, pinto, black, or chili)
1 cup shredded cheddar cheese
1 cup crushed tortilla chips

Steps:

  • Heat oven to 375.
  • Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.
  • Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.
  • Stir in egg and half-n-half.
  • Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.
  • Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
  • When cornmeal crust is done, spread bean mixture over evenly.
  • Sprinkle with cheese and tortilla chips.
  • Bake uncovered 20 minutes.
  • Let stand a few minutes before slicing.
  • Top individual servings with sour cream.

MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

My family lovingly calls this dish "Mexican slop". I found this recipe online awhile back, and it originally included 1 lb ground beef instead of the chicken. I've never tried it with beef, but I'm sure it would taste good that way too. Great served with some sour cream, guacamole, or salsa.

Provided by SweetChef

Categories     < 60 Mins

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
3 large chicken breasts, cooked & shredded
2 teaspoons cumin
1 teaspoon chili powder
14 1/2 ounces tomato sauce
1 (18 ounce) package prepared polenta
1 (16 ounce) can refried beans
4 -8 ounces cheese, grated (I like pepperjack)

Steps:

  • Preheat oven to 400°F.
  • Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
  • Spread polenta in bottom of 13 x 9 pan.
  • Spread refried beans over polenta.
  • Spread meat mixture over beans.
  • Top with shredded cheese.
  • Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

Nutrition Facts : Calories 292.1, Fat 12.7, SaturatedFat 5.2, Cholesterol 64.5, Sodium 822.2, Carbohydrate 20.8, Fiber 5.5, Sugar 3.9, Protein 24.2

MEXICAN CHICKEN AND POLENTA



Mexican Chicken and Polenta image

Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,

Provided by justcallmetoni

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless skinless chicken breast
2 sprigs fresh cilantro, chopped
4 garlic cloves, peeled
1/2 small yellow onion, chopped
1/4 teaspoon Mexican oregano or 1/4 teaspoon oregano
2 -3 cups water
3 dried ancho peppers, stems removed and seeds shaken out
3 garlic cloves, unpeeled
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
3/4 cup uncooked cornmeal, to make polenta
1 1/2-2 cups water
1/2 cup frozen corn kernels
1/2 teaspoon Splenda sugar substitute or 1/2 teaspoon sugar
1/4 teaspoon table salt
2 medium scallions, sliced (optional)
2 sprigs cilantro (optional)

Steps:

  • Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
  • Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
  • Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
  • (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
  • Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
  • Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
  • To make polenta, bring water to a boil; add salt.
  • Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
  • Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
  • OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
  • Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
  • Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).

MEXICAN POLENTA CASSEROLE



Mexican Polenta Casserole image

Spice up your table with this Mexican Polenta Casserole. Enjoy deliciously cheesy layers with this Mexican Polenta Casserole.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 6

1 bottle (7.5 oz.) TACO BELL® Verde Salsa, divided
1 pkg. (16 oz.) polenta, cut into 18 slices
1-1/2 cups chopped cooked chicken
1 can (15.5 oz.) black beans, rinsed
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
2 green onions, sliced

Steps:

  • Heat oven to 375ºF.
  • Spread half the salsa onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the polenta, chicken, beans and cheese. Repeat layers; cover.
  • Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
  • Sprinkle with onions.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 2 g, Protein 16 g

MEXICAN-STYLE CHILI WITH POLENTA SQUARES



Mexican-Style Chili With Polenta Squares image

This recipe is a favorite because it is so easy to make and very tasty. If you can't find Mexican-style tomato sauce, you can use regular tomato sauce and a can of drained diced green chiles. This recipe can be made vegan by either using soy cheese or leaving it out all together.

Provided by ksduffster

Categories     Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cold water, divided
1/2 teaspoon salt
1 1/4 cups yellow cornmeal
1 teaspoon canola oil
3 cups onions, chopped
1 tablespoon garlic, minced
2 (16 ounce) cans kidney beans, liquid reserved
2 (14 1/2 ounce) cans Mexican tomato sauce
1 1/2 tablespoons Mexican chili powder
2 teaspoons ground cumin
1/2 cup monterey jack cheese, shredded

Steps:

  • Coat a 9" square baking pan with cooking spray. In a medium saucepan, bring 2 cups water to a boil with salt. In a small bowl, whisk together remaining 1 cup water and cornmeal. Gradually stir into boiling water until mixture has thickened, about 1 minute. Pour into prepared pan and spread evenly. Place in refrigerator to firm up, at least 30 minutes.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
  • Add beans with their liquid, tomato sauce, chili powder, and cumin; stir to combine. Bring slowly to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring frequently.
  • Remove polenta from the refrigerator and cut into 16 squares. Coat a large griddle or frying pan with cooking spray and heat over medium heat until hot. Add polenta squares, in batches if necessary, and cook, turning, until lightly browned on both sides, about 6 minutes total.
  • To serve, spoon chili into 8 individual bowls. Top each bowl with 2 polenta squares and sprinkle each with 2 tablespoons cheese.

Nutrition Facts : Calories 226.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.3, Sodium 544.4, Carbohydrate 38.6, Fiber 7.7, Sugar 5, Protein 10.1

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Categories     Corn     turkey     Casserole/Gratin     Dinner     Bake

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 medium green sweet pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 pound uncooked ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1 can 15-oz black beans, rinsed and drained
1 can 14 1/2-oz diced tomatoes, undrained
1 cup bottled salsa
2 16-ounce tubes refrigerated cooked polenta
2 cups shredded Monterey Jack cheese
2/3 cup chopped fresh tomato
1/4 cup snipped fresh cilantro

Steps:

  • Preheat oven to 375°. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up meat. Simmer gently 15 minutes.
  • Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes; press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside.
  • Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato.
  • Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving.

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Number Of Ingredients 7

1/4 cup cornmeal
2 cups water
1/4 teaspoon salt
1 egg, slightly beaten
1 (15-ounce) can chili beans, drained
3/4 cup shredded Monterey Jack-Colby cheese with jalapeno peppers (3 ounces)
1/3 cup , crushed corn or tortilla chip

Steps:

  • Heat oven to 375°. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick remove from heat. Quickly stir in egg. Let stand 5 minutes. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.1 Serving: Calories 185 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 50mg Sodium 470mg Carbohydrate 25g (Dietary Fiber 3g) Protein 8g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MEXICAN POLENTA PIE



Mexican Polenta Pie image

Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

3/4 cup cornmeal
2 cups water
1/4 teaspoon salt
1 egg, slightly beaten
1 can (15 ounces) chili beans, drained
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/3 cup crushed corn or tortilla chips

Steps:

  • Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
  • Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
  • Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg

MEXICAN POLENTA - EASY



Mexican Polenta - Easy image

I love polenta and buy it in the 18 ounce tubes. I've also made it myself (easy enough to do). But for ease of use nothing can beat this with a fool-proof recipe for Mexican seasoning which I make in large batches and keep labeled and dated in a small mason jar. 2 TBL chili powder 2 TBL cumin 2 TBL paprika 2 TBL cayenne...

Provided by Angel Slave

Categories     Pasta Sides

Time 20m

Number Of Ingredients 12

1 18 oz. tube polenta, cut into 12 1/2" pieces
2 Tbsp evoo
1 large vidalia onion (1 1/2 cups)
1 1/2 Tbsp lime juice (fresh)
1 1/2 tsp mexican or cajun spice seasoning
2 clove garlic, minced (2 tsp)
1 tsp grated lime zest
1 can(s) 14.5 oz diced tomatoes with sweet or hot peppers (your choice)
1 can(s) 15.5 oz low-sodium kidney beans, rinsed and drained
1/2 c queso fresco (2 oz.)
2 Tbsp chopped cilantro
1/2 c sour cream or greek yogurt

Steps:

  • 1. Position pan 2 " from broiler pan after spraying the pan and placing the sliced polenta on it. Watch carefully and turn after one side has become browned - spraying the tops when you turn sides (approximately 5 minutes per side.
  • 2. Heat oil in lartge skillet over medium high heat. Add onions and cook 4 minutes or until softened. Stir in lime juice, spice seasoning, garlic and lime zest. Cook 4 minutes or until onion is lightly browned. Add kidney beans and tomatoes; simmer 5 minutes or until heated through.
  • 3. Place 3 polenta slices on each dinner plate. Ladle bean mixture over top, and sprinkle with queso fresco and cilantro. Serve with sour cream, Greek yogurt, or creme fresche.
  • 4. open a bottle of Sangria!

MEXICAN POLENTA MEATLOAF



Mexican Polenta Meatloaf image

I was in the mood for meatloaf and didn't have the usual ingredients. I also had a hankering for Mexican food so I gave myself the best of both worlds. Since I didn't have any bread or bread crumbs, I decided to use tortilla chips and for grins added a 1/2 container of leftover prepared polenta along with the Mexican spices. I used the San Gennaro brand of pre-cooked polenta. It came out beautifully and was a perfect meal on a cold winter evening. I believe that next time, I will layer the polenta with the cheese in the center rather than mix it in with the meat and see what that is like.

Provided by StarFire22

Categories     Meatloaf

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb lean ground beef
1 medium onion, finely diced
1/2 red bell pepper, finely diced
1 egg
1 cup crushed tortilla chips
1 cup prepared polenta, diced & crumbled into 1/4-inch pieces
1 tablespoon dried onion flakes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder (not salt)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon brown sugar
3 tablespoons tomato paste
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can ro-tel tomatoes or 1 (14 1/2 ounce) can picante sauce
8 ounces shredded four cheese Mexican blend cheese
sliced jalapeno (optional)

Steps:

  • In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg.
  • In a separate bowl combine 1/2 can Ro-Tel, 1/2 can tomato sauce, tomato paste, onion flakes, chili powder, cumin, basil, oregano, garlic powder, salt, pepper and brown sugar.
  • Add the seasoned sauce to the hamburger mix and combine well.
  • Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin)
  • Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge.
  • Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out.
  • Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf.
  • Bake at 350 for 1 hour.
  • Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired.
  • Return to oven for 5 minutes or until cheese is melted.
  • Remove from oven and let cool 5 minutes.

Nutrition Facts : Calories 536.1, Fat 31.8, SaturatedFat 16.1, Cholesterol 179.8, Sodium 1473.1, Carbohydrate 23.5, Fiber 4.4, Sugar 12.8, Protein 40.1

MEXICAN CHICKEN AND POLENTA



Mexican Chicken and Polenta image

Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,

Provided by @MakeItYours

Number Of Ingredients 17

1 lb boneless skinless chicken breast
2 sprigs fresh cilantro, chopped
4 garlic cloves, peeled
1/2 small yellow onion, chopped
1/4 teaspoon Mexican oregano or 1/4 teaspoon oregano
2 -3 cups water
3 dried ancho peppers, stems removed and seeds shaken out
3 garlic cloves, unpeeled
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
3/4 cup uncooked cornmeal, to make polenta
1 1/2-2 cups water
1/2 cup frozen corn kernels
1/2 teaspoon Splenda sugar substitute or 1/2 teaspoon sugar
1/4 teaspoon table salt
2 medium scallions, sliced (optional)
2 sprigs cilantro (optional)

Steps:

  • Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
  • Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
  • Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
  • (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
  • Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
  • Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
  • To make polenta, bring water to a boil; add salt.
  • Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
  • Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
  • OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
  • Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
  • Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).

MEXICAN POLENTA



Mexican Polenta image

I found this recipe in a vegetarian magazine and I just love it. It's kind of a spin on tacos, but much heartier and easier to serve.

Provided by Irana Grenier @sweetangel

Categories     Other Main Dishes

Number Of Ingredients 20

MEXICAN SEASONING (PLACE ALL INGREDIENTS IN A GLASS JAR)
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) paprika
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
OTHER INGREDIENTS
1 - 18-oz. tube polenta (i like the sun-dried tomato and garlic), cut into 12 1/2-in. slices
- olive oil cooking spray
2 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 teaspoon(s) fresh grated lime zest
1 1/2 tablespoon(s) fresh lime juice
1 large vidalia onion, diced
1 1/2 teaspoon(s) mexican seasoning (listed above)
1 can(s) 15.5-oz. low-sodium red kidney beans, rinsed and drained
1 can(s) 14.5-oz. diced tomatoes with green chilies
1/2 cup(s) crumbled queso fresco (2 oz.) or feta cheese
2 tablespoon(s) fresh cilantro, chopped
1/2 cup(s) sour cream or plain yogurt (opt.)

Steps:

  • Position broiling pan, or rack if using electric oven, 3 inches from the heat, and turn broiler to high.
  • Spray polenta slices with cooking spray, and place on broiling pan or baking sheet. Broil 5 minutes per side, or until browned.
  • Meanwhile, heat oil in large skillet over med-high heat. Add onion, and cook 4 minutes or until softened. Stir in lime juice,mexican seasoning, garlic, and lime zest. Cook 4 minutes or until onion is lightly browned.
  • Add kidney beans and tomatoes; simmer 5 minutes, or until heated through.
  • Place 3 polenta slices on each plate, ladle bean mixture over top and sprinkle with cheese and cilantro. Serve with sour cream or yogurt, if desired.

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