You are here: Home » Recipes » Chicken Polenta Bake Chicken Polenta Bake Yield servings PrintEmail Ingredients 8 ounces instant polenta4 cups chicken stock1 teaspoon salt1/2 teaspoon pepper2 tablespoons butter2 -- eggs1 -- rotisserie cooked chicken, meat chopped, skin removed and reserved1 tablespoon olive oil2 -- shallots, finely chopped1 clove garlic, smashed2 tablespoons flour -- Salt and pepper1/4 cup coffee1/4 cup apple juice1 cup chicken stock1/2 cup heavy cream1 box frozen chopped spinach, thawed and squeezed dry1 cup mascarpone cheese8 ounces cream cheese, softened2 -- eggs1/2 cup bread crumbs2 tablespoons melted butter1/2 cup parmesan cheese Instructions Stir instant polenta into 4 c. boiling chicken stock. Whisk until thickened. Whisk in salt, pepper and butter. Beat eggs. Whisk in a small amount of polenta to temper. Return egg mixture to polenta and whisk to combine. Pour into greased 10-inch springform pan. Bake at 350 degrees for 10 minutes. Set aside chicken meat. Take 1/4 c. reserved skin and saute in skillet until crispy to render fat. Remove skin and chop fine. Set aside. Add olive oil and heat. Add shallots and garlic, sauteeing until tender but not brown. Add flour and whisk with salt and pepper for one minute. Add coffee, apple juice and chicken stock, whisking until thickened. Add cream and whisk ot combine. With a wooden spoon handle, poke holes across polenta, about half as deep as the polenta. Pour enough coffee gravy over polenta to smooth into holes. Combine remaining gravy with chopped chicken meat. Spread in a layer over polenta. Combine chopped reserved chicken cracklings with spinach. Scatter in a layer over chicken. Combine mascarpone and cream cheese. Add eggs and beat to combine. Spread over spinach layer. Mix bread crumbs, butter and cheese. Scatter over mascarpone layer. Bake at 350 degrees for 30 minutes. Remove from oven and rest 5-10 minutes before removing outer ring of springform pan and slicing.