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