Wednesday, February 8, 2012

Athena Creation Chicken and Mushrooms with Polenta

As with any other Athena Creation, this one came about based on what I had left in my refrigerator and pantry because it's the middle of the week and I am too busy and tired to want to set foot in the grocery store.  I was a little intimidated with the polenta because I've never used it before, but it's been staring at me from my pantry ever since I got it on sale.

A couple of weeks back, I bought one of those tube thingys of pre-made, organic polenta because it was on sale and I've always wanted to try cooking with it.  I've seen it used many different ways, so I figured I've have lots of options on how to use it once I got it home. 

It turned out to be a great addition to my dinner and bonded together all my other ingredients into a cohesive dish.  Along with the polenta, I had some baby portobello mushrooms, leftover roast chicken, and fresh mozzarella cheese; oh, and some baby spinach.  I thought, "let's see how this turns out."  The result was pretty yummy and I even had some polenta left over to fry like little pancakes the next morning for breakfast. 

I submit to you my latest Athena Creation: Chicken and Mushrooms with Polenta

Chicken and Mushrooms with Polenta
Serves 4

1-2 cooked chicken breast chopped
1 tube prepared polenta
1Tbs Butter or Ghee (I used Ghee)
1lb mushrooms, sliced (I used baby portobellos)
8 slices fresh mozzarella cheese
1 handful baby spinach, chopped (I would think any leafy green would work)
1C. White Sauce:
(1T. Butter, 1T. Flour, 1C Milk: Make rue with butter and flour, add milk, cook until thickened)

Prep white sauce.  Slice polenta into rounds about 1/2in thick, fry in butter in a large pan.  In another pan, cook mushrooms and chicken in frying pan until chicken is heated through and mushrooms are tender.  Add spinach and cook just until wilted.  Place chicken mixture on each polenta round and top with a slice of mozzarella.  Cover and cook just until cheese is melted.  Drizzle with white sauce and serve warm.  Enjoy!

What kinds of things do you create when you've got a hodge podge of ingredients and don't want to go to the store?


  1. This looks great, Athena! To answer your question, I pick up my Chow Locally basket at the downtown Phoenix Farmer's market.

    However, they are currently looking at Peoria and Metrocenter drop off sites. I think they just need volunteers to run them. I enjoy going to the market on Saturdays though, so I don't mind the drive. I'm in Peoria and it takes me about 15-20 minutes to get there most of the time.

    1. Thanks! I love the Phoenix Public Market. I go to the storefront during the week. Maybe I'll have to make a trip out on a Saturday. I haven't been to the saturday farmer's market in a long time.


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