adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and polenta lasagne
Chicken and polenta lasagne
0 Likes
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in our twist on chicken lasagne with polenta, rich bechamel, and gooey cheese layers.
Ingredients:
  • Olive oil spray, to grease
  • 1L (4 cups) chicken style liquid stock
  • 170g (1 cup) instant polenta (cornmeal)
  • 60g (3/4 cup) finely grated parmesan
  • 18.20 gm olive oil
  • 100g bacon rashers, coarsely chopped
  • 1 leek, ends trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 500g chicken mince
  • 30.00 ml chopped fresh rosemary
  • 82.50 ml chopped fresh continental parsley
  • 55g (1/2 cup) coarsely grated mozzarella
  • Fresh continental parsley leaves, to serve
  • Rocket leaves, to serve
  • 60g butter
  • 75g (1/2 cup) plain flour
  • 750ml (3 cups) milk
  • 25g (1/3 cup) finely grated parmesan
  • Pinch of ground nutmeg
  • White pepper
Instructions:
  • 1. Grease an 8cm-deep, 11 x 21cm loaf pan with oil and line it with non-stick baking paper. 2. In a large heavy-based saucepan, bring stock to a boil over medium-high heat. 3. Gradually pour polenta into the boiling stock in a thin, steady stream, whisking constantly until fully incorporated.
  • Lower the heat and stir the mixture with a wooden spoon for 4 minutes until it thickens and the polenta is soft. Add 1/3 cup of parmesan, then pour the mixture into a pan and level the top. Let it cool before refrigerating for at least 4 hours or overnight to set.
  • In a large frying pan over high heat, heat oil. Add bacon and leek, stirring occasionally, for 2 minutes until leek softens. Stir in garlic for 1 minute until fragrant. Cook chicken, breaking up lumps, for 5 minutes until done. Stir in rosemary and parsley, then set aside.
  • In a saucepan over medium heat, melt butter until foamy. Stir in flour and cook for 2 minutes. Remove from heat. Slowly whisk in milk until smooth. Return to medium heat, stir constantly for 4 minutes until thickened. Remove from heat. Stir in Parmesan, nutmeg, salt, and white pepper. Add half of the bechamel to the chicken mixture.
  • 1. Preheat the oven to 180°C. 2. Cut the polenta into 12 equal pieces. 3. Grease six 375ml (1 1/2-cup) capacity ovenproof dishes with oil. 4. Layer 1 piece of polenta in each dish, followed by a portion of the chicken mixture. 5. Add another piece of polenta and more chicken mixture on top. 6. Pour one-sixth of the remaining bechamel sauce over each dish. 7. Sprinkle each dish with 1 tablespoon of the remaining parmesan and 1 tablespoon of mozzarella. 8. Repeat the layering process with the remaining polenta, chicken mixture, bechamel sauce, parmesan, and mozzarella.
  • Bake until golden and cheese is melted, about 20-25 minutes. Garnish with fresh parsley leaves and serve with arugula.

Similar Recipes