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Recipes
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Polenta Tart
Level: Easy Cook Time: 30 minutes
With Chicken, Sundried Tomatoes, and Goat Cheese
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Ingredients
1 ½ cups of finely ground polenta (cornmeal)
2 cups of cold water
1/4 teaspoons salt
1/2 cup grated parmesan cheese
2 oz soft goat cheese
9 oz frozen artichokes, cooked and chopped
1/4 cup of thinly sliced sundried tomatoes packed in olive oil
1 tablespoon extra virgin olive oil
4 4oz chicken breast
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/8 cup chopped basil
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Nutrition Facts
Serving Size 1 slice
Makes Serves 6-8
Calories per serving: 290
Carbohydrate: 27 grams
Fiber: 3 grams
Fat: 9 grams
Saturated fat: 3 grams
Trans fat: 0
Sodium: 171 milligrams
Protein: 24 grams |
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Preparation
Preheat oven to 375F. Oil a 10 inch cake pan with removable base with olive
oil cooking spray and set aside.
Marinate chicken with lemon juice, olive oil, and basil. Grill or cook in prepared oven until temperature reaches 165F. Cool chicken in refrigerator. Once chicken has cooled dice chicken in 1inch pieces. Return to refrigerator.
Combine polenta with water in sauce pan. Bring to a boil, and then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir for 3-5 minutes longer. Transfer polenta to prepared cake pan. Spread it evenly over bottom and up sides of pan. Bake in 375 degree oven until dry and crisp on edges, about 30 minutes.
Remove from oven and spread a thin layer of goat cheese over crust. Arrange diced chicken, artichokes and sundried tomatoes on top of cheese. Return to oven for 5-10 minutes longer, until cheese is softened and all ingredients are heated through. Before serving, remove the sides from the cake pan and drizzle with olive oil.
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| From: Alegent Health Heart and Vascular
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