Dinner in a Hurry: Chicken Polenta Nachos
I was thinking about trying plain, grilled polenta for dinner tonight, but on the way home from work tonight…my appetite took over.
Plain, grilled polenta turned into Chicken Polenta Nachos! I love on-the-way-home epiphanies!
Chicken Polenta Nachos:
One package of tubed polenta (I used Italian Herb polenta)
Mozzarella, precooked chicken, salsa, and sour cream for toppings
To make the polenta chips, cut the polenta into very thin slices. Then heat a Griddler (I use the Griddler, Jr. but a Foreman would suffice) to medium-high and spray with olive oil or cooking spray.
Grill the polenta chips for approximately 10 minutes (or until there are dark grill lines on the polenta). While the polenta chips are grilling, set the oven to broil.
You can now remove the polenta chips and transfer them to a baking sheet.
I used precooked chicken and fat-free mozzarella (Healthy Rewards is my favorite fat-free cheese! It doesn’t have a “fat-free” taste or texture at all.)
Place the polenta chips in the oven and allow them to broil for approximately two minutes or until cheese becomes to brown.
I like it when my cheese becomes somewhat crispy, so I may let mine brown a bit longer.
Once your cheese is melted, promptly remove and add your final toppings. I used sour cream and salsa.
The taste was perfect! It actually reminded me of crisp potato wedges.
Approximately four minutes after this picture was taken, the entire plate was consumed. I was in Chicken Polenta Nacho heaven!
Note: I do have a tiny, little confession to make.
This recipe was originally intended for “Orginal Polenta”. That would be this guy:
However, polenta rookies be warned: As soon as you cut that tube open that little polenta can fly right out…and onto the floor.
Thus, I used this Polenta:
I’m so glad I did! It was the best kitchen mishap ever. The Italian Herb flavor gave the polenta chips a nice pop of flavor!
So it all worked out, but be advised: Polenta tubes are slippery critters!