Chicken and Mushroom Polenta Lasagne

    Chicken and Mushroom Polenta Lasagne

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    2hr


    19 people made this

    About this recipe: This recipe gives the traditional lasagne a new twist. It's made with chicken and the pasta sheets have been replaced by ready-made polenta. An interesting and tasty dinner treat.

    Ingredients
    Serves: 4 

    • 6 large tomatoes, diced
    • 6 large tomatoes, pureed
    • 6 cloves garlic, finely chopped or crushed
    • 1 (25g) pack fresh basil, chopped or dried basil to taste
    • 1 (25g) pack fresh oregano, chopped or dried oregano to taste
    • 2 tablespoons honey
    • Salt and pepper to taste
    • 10 crimini or white button mushrooms, sliced
    • 1/4 large onion, peeled, finely chopped
    • 2 tablespoons olive oil
    • 450g skinless, boneless chicken breast fillets, cubed
    • 2 (500g) packs ready-made polenta, cut into 1cm slices
    • 115g pesto
    • 120g mozzarella, grated

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
    2. Meanwhile, heat the olive oil in a frying pan over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same frying pan, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
    3. Preheat oven to 190 C / Gas 5.
    4. Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomatoes and a half of the mozzarella. Repeat the layering of polenta, pesto, chicken and sauce.
    5. Cover, bake in preheated oven for 25 minutes. Remove, uncover and top with the remaining mozzarella. Return to oven, uncovered, until cheese is melted, about 5 minutes.
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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (21)

    by
    25

    I really loved this recipe. However, i switched things up a bit and used store bought spaghetti sauce and then made my own polenta that had spinach, garlic and cheese in it. Polenta is sooo easy to make and by making it yourself, you can make your own flavors  -  30 Mar 2009  (Review from Allrecipes US | Canada)

    by
    20

    Searching on this website for a way to use Polenta, I checked this recipe out. My rating reflects my changes. Seemed like the ingredients were a little unusual, but it looked like something I could work with. I used 2 14.5 oz cans of diced tomatoes with garlic. I’m still not sure where all the salt is coming from…don’t add any more. I used grown up Cremini’s…Portabella’s that is, homemade pesto, dried basil and oregano and twice as much reduced fat Mozzarella. Also, I prefer more like a third of my daily protein intake per meal (3 meals per day), so added less chicken than called for. No point wasting protein, it is one of the more expensive aspects to required daily needs. I also added a can of healthy choice cream of mushroom soup for flavor and “creaminess” as well as some white wine during the reduction process. I didn’t cook the tomato mixture as long as recommended and added the onion and ‘shrooms early. The polenta was “Original” on the bottom and “Garlic Basil” for the upper layer. What I’m saying is I’m not one to respect a recipe on the first go ‘round. It was a lot of work, what with “searing” the polenta…2 patches in a big pan…blah, blah, blah...but it was DARN good in the end and a change of pace from the whole grain/wheat pasta’s that I LOVE.  -  23 Nov 2008  (Review from Allrecipes US | Canada)

    by
    15

    This is a good one! I tossed the chicken chunks in the pesto sauce instead of trying to smear it over the pieces of polenta, and used canned tomato sauce for convenience. I couldn't find pre-made polenta, so I made my own, nothing is easier! Next time I'm going to try broiling the polenta in the oven instead of taking the time to fry all those pieces in several batches. I really liked the polenta in place of pasta, it gives it such a good texture. Thanks for the recipe!  -  20 Sep 2010  (Review from Allrecipes US | Canada)

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