Polenta Cake with Chicken (Chicken and Polenta Cake)

Name: Polenta Cake with Chicken (Chicken and Polenta Cake)
Yield: 10
Ingredients: For the chicken; 6 legs and 6 thighs of chicken (1.4 kg); 4 cloves of garlic, minced; 1 medium onion, chopped (100 g); 2 tablespoons olive oil; 5 medium tomatoes (600 g), seedless, diced; 1 cup water (240 ml); 1 tablespoon salt; A pinch of black pepper; For the polenta; 2 cups pre-cooked cornmeal flour (Milharina - 310 g); 6 cups water (1.4 liters); 1 tablespoon salt; Olive oil for greasing; Basic recipe for polenta (see Polenta Basic); 2 cups grated mozzarella cheese (200 g)

1
For the chicken
2
6 legs and 6 thighs of chicken (1.4 kg)
3
4 cloves of garlic, minced
4
1 medium onion, chopped (100 g)
5
2 tablespoons olive oil
6
5 medium tomatoes (600 g), seedless, diced
7
1 cup water (240 ml)
8
1 tablespoon salt
9
A pinch of black pepper
10
For the polenta
11
2 cups pre-cooked cornmeal flour (Milharina - 310 g)
12
6 cups water (1.4 liters)
13
1 tablespoon salt
14
Olive oil for greasing
15
Basic recipe for polenta (see Polenta Basic)
16
2 cups grated mozzarella cheese (200 g)

Ingredients

1
For the chicken
2
6 legs and 6 thighs of chicken (1.4 kg)
3
4 cloves of garlic, minced
4
1 medium onion, chopped (100 g)
5
2 tablespoons olive oil
6
5 medium tomatoes (600 g), seedless, diced
7
1 cup water (240 ml)
8
1 tablespoon salt
9
A pinch of black pepper
10
For the polenta
11
2 cups pre-cooked cornmeal flour (Milharina - 310 g)
12
6 cups water (1.4 liters)
13
1 tablespoon salt
14
Olive oil for greasing
15
Basic recipe for polenta (see Polenta Basic)
16
2 cups grated mozzarella cheese (200 g)

Directions

1
Prepare the chicken: in a large bowl, season the chicken pieces with garlic and onion. Reserve
2
In a large skillet, heat the olive oil over medium heat
3
Add the reserved chicken and cook, stirring occasionally with a wooden spoon, until lightly browned (about 10 minutes)
4
Add the tomato, cover the skillet, and simmer, stirring occasionally, until the chicken is tender (about 45 minutes)
5
Season with salt and black pepper
6
Remove from heat
7
Debone the chicken and return to the skillet
8
Mix well and reserve
9
Prepare the polenta: in a pot or large skillet, dissolve the pre-cooked cornmeal flour in water and season with salt
10
Heat over high heat, stirring constantly with a wooden spoon, until a thick and homogeneous mixture that detaches from the bottom of the pot (about 10 minutes). Reserve
11
Preheat the oven to 200°C (hot)
12
Grease a 20 cm diameter opening mold with olive oil
13
Spread half of the polenta at the bottom of the mold
14
Top with shredded chicken
15
On top, distribute mozzarella cheese and cover with remaining polenta
16
Bake in the preheated oven until well heated (about 20 minutes)
17
Unmold onto a platter and serve immediately
18
380 calories per slice
19
Note: If you want, prepare the filling the day before, let it cool, cover with plastic wrap or aluminum foil and refrigerate
20
On the following day, leave the filling at room temperature while preparing the polenta
21
Serve with a medium-bodied red wine, such as Chianti Classico San Fabiano 96 Italian, $12.50, or Alabastro 97 Portuguese, R$13.70