POLENTA SQUARES WITH POMEGRANITE CHIPOTLE CHICKEN AND MANCHEGO CHEESE
Categories Chicken Appetizer Bake Cocktail Party Wheat/Gluten-Free
Yield 30 squares
Number Of Ingredients 15
Steps:
- Butter 9 x 12 -inch-diameter glass baking dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese, baking mix and butter; stir until cheese melt. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour. Line baking sheet with foil. Cut polenta into squares. Transfer squares, bottom side up, to prepared sheet, fitting closely together. (Can be made 1 day ahead by cutting, covering and chilling.) Preheat oven to 350 F. Bake polenta squares until golden, about 15 minutes. Cool on sheet. Next, preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray. Add olive oil and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon. Sprinkle 1 cup of the shredded cheese evenly over baked polenta squares; spoon chicken mixture evenly over cheese. Drizzle pomegranate chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top. Bake for 6-8 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Pomegranite Chipotle BBQ Sauce (submitted as separate entry as well) ½ cup organic tomato paste 4 T. organic balsamic vinegar 2 T. organic blackstrap molasses ½ cup organic brown sugar 2 T. organic gluten free Tamari ½ c. dark agave nectar ½ c. pomegranate juice ½ t. chipotle chile powder 1 T. cornstarch Mix all ingredients, except cornstarch, in a medium size bowl with whisk. Whisk in cornstarch. Transfer to medium saucepan. Cook over medium heat while whisking for 2-3 minutes. Turn off heat and let cool.
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Anwarjan Xarkoon
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Princess Nareji
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover chicken.
Thusego Raserati
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are amazing!
Super V
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. The polenta and pomegranate topping were still delicious.
Hm Kal
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and the leftovers are just as good the next day.
Abdullah Alhariri
[email protected]I'm not a fan of Manchego cheese, so I substituted it with Parmesan cheese. The dish still turned out great!
Rabia Umair
[email protected]This recipe was easy to follow and the results were delicious. I highly recommend it.
RAHAF 0_0
[email protected]I made this dish for a party and it was a huge success! Everyone raved about the flavors and the presentation. I will definitely be making this again.
Kakoli Aktar
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said it was the best chipotle chicken he's ever had.
Syed Wajeeh
[email protected]I'm not a big fan of polenta, but I decided to give this recipe a try and I was pleasantly surprised. The polenta was creamy and flavorful, and the chicken and pomegranate topping was delicious. I would definitely make this again.
THE SUPREME WOLVES
[email protected]OMG! This dish is a keeper! The flavors are so complex and well-balanced. I love the contrast between the creamy polenta and the spicy chicken. And the Manchego cheese adds the perfect finishing touch.
Kamil Alo
[email protected]The polenta squares were a bit too dry for my taste, but the chicken and pomegranate topping was delicious. I would recommend adding more liquid to the polenta mixture next time.
Shahrooz Nadeeem
[email protected]I tried this recipe last night and it was a hit with my family! The chipotle chicken was perfectly spiced and the polenta was cooked to perfection. I will definitely be making this again.
Nasim Patwary
[email protected]This polenta dish was an explosion of flavors! The combination of the creamy polenta, tender chipotle chicken, and tangy pomegranate seeds was simply divine. I especially loved the Manchego cheese, which added a nutty and slightly salty touch to the