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Polenta Cacciatore Casserole

  • Serves 4

Ingredients

  • Ingredients

    • 1 teaspoon olive oil
    • 1 1/4 pounds boneless, skinless chicken thigh meat, cut into 2-inch chunks
    • Kosher salt and coarsely ground black pepper to taste
    • 1 (8 oz.) onion, sliced
    • 1 (8 oz.) green or red bell pepper, sliced into 1/4-inch strips
    • 1 cup mushrooms, sliced
    • 2 1/2 cups low sodium chicken broth
    • 1 cup California Black Ripe Olives, sliced
    • 2 tablespoons tomato paste
    • 1 cup polenta

Directions

  1. Heat oil in a large high-sided sauté pan over medium-high heat.
  2. Add chicken, season with salt and pepper to taste and cook for 3-4 minutes, stirring occasionally, until evenly browned.
  3. Add onions, peppers and mushrooms into pan and cook over medium heat for 4-6 minutes, stirring occasionally.
  4. Stir in chicken stock, California Ripe Olives and tomato paste, and bring to a boil.
  5. Turn heat down to low and simmer for 10 minutes.
  6. Whisk in polenta, pour into a 9-inch by 9-inch square baker and bake in a 400°F oven for 30 minutes. Serve hot.