Spinach Feta Green Chile Chicken Polenta

Polenta is a trick of the mind. Although similar in nature to traditional grits, the cornmeal cake slices are so much more elegant – rich – gourmet … they are simply delightful.

 

Baked to a crisp, these polenta rounds are topped with a baked green chili chicken and semi-spicy green chili sauce, perfected with crumbled feta cheese.

 

Spinach Feta Green Chile Chicken Polenta

 

1 tube spinach polenta removed from casing, cut into 1/2-inch slices, and patted dry with paper towels
1 Tbs. olive oil
2 boneless, skinless chicken breasts
4 oz. canned, chopped green chiles
sea salt and pepper
1/4 cup feta cheese

 

Preheat the oven to 425 degrees.

Douse the chicken in the green chiles, salt, and pepper.

Cover, and bake for 20-30 minutes, until the chicken is done, but still VERY moist.

 

Set aside to cool.

 

Meanwhile, brush both sides of the polenta cakes with the olive oil, and set aside.

Heat a skillet pan until really hot.

Lay the polenta cakes in one layer in the pan, and fry for 3-4 minutes on each side, or until both sides are golden and crunchy.

 

Remove the cakes from the skillet and let cool on a baking rack.

 

Top the crispy polenta with the chicken and green chile, and sprinkle with feta cheese and extra ground pepper, if desired.