Polenta is a trick of the mind. Although similar in nature to traditional grits, the cornmeal cake slices are so much more elegant – rich – gourmet … they are simply delightful.
Baked to a crisp, these polenta round are topped with a baked green chili chicken and semi-spicy green chili sauce, perfected with crumbled feta cheese.
Spinach Feta Green Chile Chicken Polenta
1 tube spinach polenta removed from casing, cut into 1/2-inch slices, and patted dry with paper towels
1 Tbs. olive oil
2 boneless, skinless chicken breasts
4 oz. canned, chopped green chiles
sea salt and pepper
1/4 cup feta cheese
Preheat the oven to 425 degrees.
Douse the chicken in the green chiles, salt, and pepper.
Cover, and bake for 20-30 minutes, until the chicken is done, but still VERY moist.
Set aside to cool.
Meanwhile, brush both sides of the polenta cakes with the olive oil, and set aside.
Heat a skillet pan until really hot.
Lay the polenta cakes in one layer n the pan, and fry for 3-4 minutes on each side, or until both sides are golden and crunchy.
Remove the cakes from the skillet and let cool on a baking rack.
Top the crispy polenta with the chicken and green chile, and sprinkle with feta cheese and extra ground pepper, if desired.
