Tex-mex chicken polenta pie

1 servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal;
2½ cup Chicken broth;
1½ teaspoon Garlic salt;
¼ cup Margarine; -=OR=-
¼ cup Butter
1 Egg; beaten
8 ounces Cheddar cheese; shredded
1 pounds Chicken breast; boneless skinless cut into 2 x 1/2 x 1/2\" pieces
1 tablespoon Oil;
1 teaspoon Chili powder;
1 cup Onions; sliced thinly
1 cup Green bell pepper strips; (cut into 1 x 1/4 x 1/4\" strips)
½ cup Salsa;

Directions

Heat oven to 375 degrees. Grease 10 or 9" deep-dish pie pan. In medium saucepan, combine cornmeal, broth and ½ 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 ¼ 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 1-½ 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;

Source: Pillsbury Classic Cookbooks, Country Casseroles & One Dish Meals Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-23-95

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