Chicken and polenta lasagne

Chicken and polenta lasagne


Dig into our unique take on chicken lasagne that includes layers of soft polenta, creamy bechamel and melted cheese.

The ingredient of Chicken and polenta lasagne

  1. Olive oil spray, to grease
  2. 1L (4 cups) Massel chicken style liquid stock
  3. 170g (1 cup) instant polenta (cornmeal)
  4. 60g (3/4 cup) finely grated parmesan
  5. 1 tablespoon olive oil
  6. 100g bacon rashers, coarsely chopped
  7. 1 leek, ends trimmed, thinly sliced
  8. 2 garlic cloves, finely chopped
  9. 500g chicken mince
  10. 1 1/2 tablespoons chopped fresh rosemary
  11. 1/3 cup chopped fresh continental parsley
  12. 55g (1/2 cup) coarsely grated mozzarella
  13. Fresh continental parsley leaves, to serve
  14. Rocket leaves, to serve
  15. 60g butter
  16. 75g (1/2 cup) plain flour
  17. 750ml (3 cups) milk
  18. 25g (1/3 cup) finely grated parmesan
  19. Pinch of ground nutmeg
  20. White pepper

The instruction how to make Chicken and polenta lasagne

  1. Lightly spray an 8cm-deep, 11 x 21cm (base measurement) loaf pan with oil. Line with non-stick baking paper. Bring stock to the boil in a large heavy-based saucepan over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly until all the polenta is incorporated into the stock.
  2. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 4 minutes or until the mixture thickens and the polenta is soft. stir in 1/3 cup of parmesan. Pour into prepared pan and smooth the surface. Set aside to cool. Cover and place in the fridge for 4 hours or overnight to set.
  3. Heat oil in a large frying pan over high heat. Add the bacon and leek and cook, stirring, for 2 minutes or until the leek starts to soften. Add the garlic and cook for 1 minute or until aromatic. Add chicken and cook, using a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Add the rosemary and parsley. set aside.
  4. To make the bechamel, melt the butter in a saucepan over medium heat until foaming. stir in flour and cook, stirring, for 2 minutes. Remove from heat. Gradually add the milk, whisking constantly, until smooth. place the milk mixture over medium heat and cook, stirring constantly with a wooden spoon, for 4 minutes or until sauce thickens. Remove from heat. stir in the parmesan and nutmeg. season with salt and white pepper. Add half the bechamel to chicken mixture.
  5. Preheat oven to 180u00b0C. Slice polenta into 12 equal pieces. Spray six 375ml (1 1/2-cup) capacity ovenproof dishes with oil. Place 1 piece of polenta in a dish. Top with a little chicken mixture. Top with another piece of polenta and a little more chicken mixture. Drizzle over one-sixth of remaining bechamel. Sprinkle with 1 tablespoon of the remaining parmesan and 1 tablespoon of mozzarella. Repeat with the remaining polenta, chicken mixture, bechamel, parmesan and mozzarella.
  6. Bake for 20-25 minutes or until golden and cheese melts. Top with parsley leaves. serve with rocket.

Nutritions of Chicken and polenta lasagne

fatContent: 618.771 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 36 grams protein
sodiumContent: 143 milligrams cholesterol

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