Polenta Cacciatore Casserole


  • 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


  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.
Nutritional Analysis Per Serving:

Calories 420, Fat 13, Cholesterol 120mg, Sodium 750mg, Carbohydrate 41g, Protein 35g, Calories from fat 28%