HealthNotes

Polenta Cacciatore Casserole

• From: California Olive Board

Ingredients

• 1 tsp olive oil

• 1 1/4 lbs boneless, skinless chicken thigh meat, cut into 2-inch chunks

• Kosher salt and coarsely ground black pepper to taste

• 1 (8 oz.) yellow onion, sliced into 1/4-inch strips

• 1 (8 oz.) green and red bell peppers, sliced into 1/4-inch strips

• 1 cup sliced mushrooms

• 2 1/2 cups low sodium chicken broth

• 1 cup sliced olives

• 2 Tbs tomato paste

• 1 cup polenta

The addition of polenta turns traditional chicken cacciatore into a simple and delicious casserole.

Directions

• Heat oil in a large high-sided sauté pan over medium-high heat. Add chicken, season with salt and pepper to taste and cook for 3-4 minutes, stirring occasionally, until evenly browned. Add onions, peppers and mushrooms into pan and cook over medium heat for 4-6 minutes, stirring occasionally. Stir in chicken stock, olives and tomato paste, and bring to a boil.
• Turn heat down to low and simmer for 10 minutes. Whisk in polenta, pour into a 9-inch by 9-inch square baker and bake in a 400°F oven for 30 minutes. Serve hot.