POLENTA SQUARES WITH POMEGRANITE CHIPOTLE CHICKEN AND MANCHEGO CHEESE
Categories Chicken Appetizer Bake Cocktail Party Wheat/Gluten-Free
Yield 30 squares
Number Of Ingredients 15
Steps:
- Butter 9 x 12 -inch-diameter glass baking dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese, baking mix and butter; stir until cheese melt. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour. Line baking sheet with foil. Cut polenta into squares. Transfer squares, bottom side up, to prepared sheet, fitting closely together. (Can be made 1 day ahead by cutting, covering and chilling.) Preheat oven to 350 F. Bake polenta squares until golden, about 15 minutes. Cool on sheet. Next, preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray. Add olive oil and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon. Sprinkle 1 cup of the shredded cheese evenly over baked polenta squares; spoon chicken mixture evenly over cheese. Drizzle pomegranate chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top. Bake for 6-8 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Pomegranite Chipotle BBQ Sauce (submitted as separate entry as well) ½ cup organic tomato paste 4 T. organic balsamic vinegar 2 T. organic blackstrap molasses ½ cup organic brown sugar 2 T. organic gluten free Tamari ½ c. dark agave nectar ½ c. pomegranate juice ½ t. chipotle chile powder 1 T. cornstarch Mix all ingredients, except cornstarch, in a medium size bowl with whisk. Whisk in cornstarch. Transfer to medium saucepan. Cook over medium heat while whisking for 2-3 minutes. Turn off heat and let cool.
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Charles Nsabi
[email protected]This looks delicious! Thanks for sharing the recipe.
Ushawu Mohammed
[email protected]I'll have to try this!
Rina osacr
[email protected]Meh.
Simelane Peter
[email protected]Yum!
Md jholil Ahmed
[email protected]This was a great recipe! I made it for my family and they all loved it. The polenta squares were crispy and flavorful, the chicken was juicy and tender, and the sauce was delicious. I will definitely be making this again.
jfishdhs sjjsjsus
[email protected]I thought this dish was just okay. The polenta squares were a bit bland, and the chicken was a bit dry. The sauce was good, but it didn't really save the dish. I wouldn't make this again.
Msarmad Latif
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The polenta squares were good, but I think I would have preferred them to be a bit crispier. Overall, it was a good recipe, but I would make a few changes next time.
RAJ NARAIN
[email protected]So easy to make and so delicious! I used a store-bought rotisserie chicken to save time, and it worked out great. The sauce is amazing - I could drink it! I will definitely be making this again and again.
Mason Casey
[email protected]This was so good! I'm not usually a fan of polenta, but this recipe changed my mind. The polenta squares were cooked perfectly and the chicken was juicy and flavorful. The sauce was also delicious and added a nice kick of heat. I will definitely be m
Darrianlol
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination of the polenta, chicken, and sauce. I would highly recommend this recipe to anyone looking for a new and exciting dish to try.
Anjanakumari Yadav
[email protected]This dish was a hit with my family! The polenta squares were crispy on the outside and creamy on the inside, and the chicken was perfectly cooked. The pomegranate-chipotle sauce added a delicious sweet and spicy flavor. I will definitely be making th