1 1/2 c Yellow cornmeal; — 2 x 1/2 x 1/2″ pieces
2 1/2 c Chicken broth; 1 tb Oil;
1 1/2 ts Garlic salt; 1 ts Chili powder;
1/4 c Margarine; -=OR=- 1 c Onions; sliced thinly
1/4 c Butter 1 c Green bell pepper strips;
1 Egg; beaten — (cut into 1 x 1/4 x 1/4″
8 oz Cheddar cheese; shredded — strips)
1 lb Chicken breast; boneless 1/2 c Salsa;
— skinless cut into
Heat oven to 375 degrees. Grease 10 or 9″ deep-dish pie pan. In
medium saucepan, combine cornmeal, broth and 1/2 ts of the garlic
salt. Cook over medium-high heat until mixture begins to boil,
stirring constantly. Remove from the heat. Stir in the margarine and
egg; stir in 1/4 cup of the cheese. Cool sightly, spread cornmeal
mixture oven bottom and up the sides of greased pie pan. In a large
skillet over medium-high heat, cook and stir chicken in oil for 5
minutes or until lightly browned. Stir in chili powder and remaining
1 ts garlic salt. Add onion and bell pepper; cook and stir an
additional 2 minutes or until vegetables are crisp tender. Stir in
salsa. Spoon over polenta crust. Sprinkle with remaining 1-1/2 cup
cheese. Bake at 375 degrees for 30 to 35 minutes or until polenta
crust is set and light golden brown. 8 servings.
NOTE: Substitute garlic powder instead of garlic salt in the polenta.
Substitute 1 to 2 garlic cloves instead of garlic salt when cooking
the chicken. I would do everything I can to make this work for us as
main meal because of the low sugars in the recipe 3g of sugars.
Food Exchange per serving: 1 STARCH EXCHANGE + 3 LEAN MEAT + 1
VEGETABLE + 2 FAT EXCHANGES; CAL: 370; FAT: 20; CHOL: 90mg; SOD:
1,090mg; SUGARS: 3g; PRO: 25g;
Yields
1 servings