Chicken Polenta Bake

  • Yield: servings


8ounces instant polenta
4cups chicken stock
1teaspoon salt
1/2teaspoon pepper
2tablespoons butter
2-- eggs
1-- rotisserie cooked chicken, meat chopped, skin removed and reserved
1tablespoon olive oil
2-- shallots, finely chopped
1clove garlic, smashed
2tablespoons flour
-- Salt and pepper
1/4cup coffee
1/4cup apple juice
1cup chicken stock
1/2cup heavy cream
1box frozen chopped spinach, thawed and squeezed dry
1cup mascarpone cheese
8ounces cream cheese, softened
2-- eggs
1/2cup bread crumbs
2tablespoons melted butter
1/2cup parmesan cheese


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.