Polenta Chicken Cake (Polenta Cake with Chicken)

Name: Polenta Chicken Cake (Polenta Cake with Chicken)
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; 2 tablespoons of olive oil; 5 medium tomatoes, seedless, chopped; 1 cup of water (240 ml); 1 tablespoon of salt; 1 pinch of black pepper; For the polenta:; 2 cups of cornmeal for cooking (Milharina - 310 g); 6 cups of water (1.4 liters); 1 tablespoon of salt; Olive oil for greasing; A basic recipe for polenta (see Polenta Basic); 2 cups of 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
5
2 tablespoons of olive oil
6
5 medium tomatoes, seedless, chopped
7
1 cup of water (240 ml)
8
1 tablespoon of salt
9
1 pinch of black pepper
10
For the polenta:
11
2 cups of cornmeal for cooking (Milharina - 310 g)
12
6 cups of water (1.4 liters)
13
1 tablespoon of salt
14
Olive oil for greasing
15
A basic recipe for polenta (see Polenta Basic)
16
2 cups of 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
5
2 tablespoons of olive oil
6
5 medium tomatoes, seedless, chopped
7
1 cup of water (240 ml)
8
1 tablespoon of salt
9
1 pinch of black pepper
10
For the polenta:
11
2 cups of cornmeal for cooking (Milharina - 310 g)
12
6 cups of water (1.4 liters)
13
1 tablespoon of salt
14
Olive oil for greasing
15
A basic recipe for polenta (see Polenta Basic)
16
2 cups of 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 tomatoes, cover the skillet, and simmer, stirring occasionally and adding water as needed, until the chicken is tender (about 45 minutes)
5
Season with salt and black pepper
6
Remove from heat
7
Desecc the chicken and return it to the skillet
8
Mix and reserve
9
Prepare the polenta: in a pot or large skillet, dissolve the cornmeal for cooking in water and season with salt
10
Bring to a boil over high heat and cook, stirring constantly with a wooden spoon, until the mixture is thick and creamy (about 10 minutes). Reserve
11
Bake the oven at 200°C (hot)
12
Grease a baking mold of 20 cm in diameter with olive oil
13
Spread half of the polenta on the bottom of the mold
14
Cover with shredded chicken
15
Top with mozzarella cheese and cover with the remaining polenta
16
Bake in the preheated oven for 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 night before, let it cool, wrap it in plastic film or aluminum foil and store in the refrigerator
20
The next day, leave the filling at room temperature while preparing the polenta
21
Pouring medium-bodied wine, like Chianti Classico San Fabiano 96, Italian, $12.50, or Alabastro 97, Portuguese, R$13.70