Chicken and Mushroom Polenta Pie

By bakers_delight85

Ingredients

• 3 Tbsp. olive oil
• Two 6- to 8-ounce boneless, skinless chicken breast halves, cut in 1-inch cubes
• 3/4 tsp. Italian seasoning
• 3/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 2 large garlic cloves, minced (about 1 Tbsp.)
• 8 ounces baby portobello (cremini) mushrooms, quartered
• 1/4 cup red wine
• 1/2 cup marinated artichoke hearts, cut in 3/4-inch pieces, well drained
• 1/4 cup coarsely chopped sun-dried tomatoes packed in oil, well drained
• 1/4 cup coarsely chopped pitted Kalamata olives
• 1 cup shredded mozzarella
• 3/4 cup stone-ground cornmeal
• 1/3 cup milk

Details

Servings 4

Preparation

Step 1

Heat the oven to 350 degrees F.
Heat 2 Tbsp. of the olive oil in a large skillet over medium heat. Add the chicken, seasoned with the Italian seasoning, 1/4 tsp. of the salt and the pepper. Saute, turning the chicken occasionally, until golden brown on all sides and cooked through, 6 to 8 minutes. Remove to a deep-dish pie pan.
Add the remaining 1 Tbsp. olive oil to the skillet. When hot, add the garlic and saute until fragrant, 30 seconds to 1 minute. Add the mushrooms; toss to coat with the garlic. Reduce the heat to medium-low; saute until the mushrooms are beginning to soften, 2 to 3 minutes. Add the red wine, continuing to cook until the mushrooms are softened and all the liquid has evaporated, 6 to 8 minutes. Remove to the pie pan. Top with the artichoke hearts, sun-dried tomatoes, and olives; sprinkle with half the mozzarella.
Add 3 cups water to the skillet; increase the heat to medium-high. Bring to a boil; stir in the remaining 1/2 tsp. salt. Stir in the cornmeal; continue to cook until well thickened, 5 to 8 minutes. Remove from the heat; stir in the milk and spoon into the pie pan. Cover with aluminum foil and bake for 20 minutes. Remove the foil; sprinkle with the remaining mozzarella. Bake for an additional 10 minutes, until the cheese is melted and the pie is piping hot. Bring to the table, cut in wedges and serve, spooning any filling remaining in the pie plate over the polenta.
Make Ahead: Refrigerate the foil-topped pie, unbaked. About 50 minutes before serving, preheat the oven. Bake for 30 minutes, covered with the foil; remove the foil and top with the remaining cheese. Bake for an additional 10 minutes, until the cheese is melted and the pie is piping hot.
Serve With: A salad tossed with a balsamic vinaigrette and crusty bread. When entertaining, wrap melon in prosciutto for a quick hors d'oeuvre and pour a glass of Prosecco. Serve your favorite red wine with the pie.