Family Creamy Polenta Bake with Leek Chicken, Mushrooms, and Thyme Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a large baking dish with 1 teaspoon of the olive oil.

2. 2

   In a medium saucepan, heat the milk with 500 ml (2 cups) of the chicken broth, 15 g (1 tbsp) of the butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until nearly simmering.

3. 3

   Gradually whisk in the instant polenta. Cook over medium-low heat for 4 to 5 minutes, stirring, until thick and creamy. Stir in 60 g (2 oz) of the mozzarella until melted. Spread the polenta evenly in the baking dish.

4. 4

   Meanwhile, heat the remaining olive oil in a large skillet. Add the diced chicken, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes until the chicken is no longer pink. Remove and set aside.

5. 5

   In the same skillet, add the remaining butter. Sauté the onion and leek for 4 minutes until tender. Add the garlic and mushrooms and cook 5 to 6 minutes more, until the mushrooms release and evaporate their liquid.

6. 6

   Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the remaining 250 ml (1 cup) chicken broth, stirring to avoid lumps. Cook for 2 minutes until slightly thickened.

7. 7

   Return the chicken to the skillet and add half of the fresh thyme. Cook 2 minutes more to blend the flavors. Taste and adjust salt if needed.

8. 8

   Spread the chicken, leek, and mushroom filling over the polenta base. Top with the remaining mozzarella, the Parmesan, and the rest of the fresh thyme.

9. 9

   Bake for 18 to 20 minutes at 220 °C / 425 °F, until the cheese is melted and golden around the edges. For more color, broil for 2 additional minutes, watching closely.

10. 10

    Let the bake rest for 5 minutes before serving so it sets slightly and is easier to portion.