Wednesday, May 7, 2008

Marinara Polenta Bake

Hello, Hello! Its basically Thursday, which is awesome! Tonight I taught Turbo Sport again- this is such a great release! It is an amazing workout! Afterwards I went to Josh's softball game. For dinner I made another polenta bake based on this recipe:

I can best describe this as tasting like a mushy piece of pizza- so good! I modified the recipe a bit:

Marinara Polenta Bake


1 tablespoon extra-virgin olive oil
1 small zucchini, finely diced (or baby zucchini or squash, add additional vegetables if you want)
10 ounces baby spinach
1 1/2 cups prepared marinara sauce, preferably lower-sodium
1/2 cup chopped fresh basil (or 1 teaspoon dried)
1 3/4 cups Yellow Cornmeal
1 1/2 cups shredded part-skim mozzarella, divided

2 chicken breasts


1. Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Boil 6 cups of water, add in cornmeal. Turn heat to low and cook, stirring constantly for 15 minutes.

3. Boil another pot of water and cook chicken breasts until cooked through (no longer pink). Cut into cubes.

4. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add spinach; cover and cook until wilted, stirring once, about 3 minutes. Add in cubed chicken, stir in marinara sauce and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.

5. Place polenta in a single layer in the prepared baking dish. Sprinkle with 3/4 cup cheese, top with the zuchinni/spinach/chicken mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.


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