Italian

Chicken and Polenta is for Dinner.

Chicken and Polenta takes 10 minutes to prepare.

Chicken and Polenta takes 35 minutes to cook.

Chicken and Polenta makes 5 servings.

The ingredients for Chicken and Polenta are:

Chicken Thigh, 8 thigh, bone and skin removed
Green Peppers (bell peppers), 1.0 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, 1 cup, chopped
Cumin, 2 tsp
Spinach, fresh, 4 cup
Canned Tomatoes, 1 14.5 oz. can
Olive Oil, 1 tbsp
Yellow Cornmeal, 1 cup

Here is how you make Chicken and Polenta:

Cook cornmeal for polenta. (Boil 3 cups of water and slowly add cornmeal. Whisk so lumps don't form. Lower heat and cook for about 10 minutes. Remove from heat and pour into a rectangular container for cooling. I like my polenta about 1 X 4, but you can make it whatever size you like) Season thighs with salt and pepper. You can cook them whole or cut them up. I like to cut them up in bite sized pieces. Lightly coat a skillet with cooking spray. Saute chicken for about 10 minutes or until no longer pink. Remove chicken from skillet.Add peppers, onions & mushrooms to skillet. Cook and stir for about 3 muniutes or until veggies are crisp tender. Stir the cumin powder into the can of tomatoes and pour it all in the skillet with the other veggies. Heat until it begins to bubble. Then add chicken to the skillet and keep warm over low heat. When cool, remove polenta from the container and cut into slices. Heat 1 tbsp oil in skillet over med-high heat. Add polenta slices and cook until golden brown. (About 10 minutes- turn only once.)To serve, place polenta on plate and spoon the chicken mixture over the top. Number of Servings: 5Recipe submitted by SparkPeople user LYNAT529.

The nutritional information for Chicken and Polenta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 280.0

• Total Fat: 8.3 g
• Cholesterol: 91.6 mg
• Sodium: 173.9 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 3.8 g
• Protein: 25.8 g

Chicken and Polenta is Italian cuisine.