Family Creamy Polenta Bake with Chicken, Spinach and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cherry tomatoes on a small baking tray or dish, toss them with 1 tablespoon olive oil, half of the oregano, a pinch of salt, and pepper, and roast for 18 minutes until juicy and lightly blistered.

2. 2

   While the tomatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

3. 3

   Add the diced chicken to the skillet along with the sweet paprika, thyme, remaining oregano, salt, and pepper. Cook for 6 to 8 minutes, stirring, until the chicken is cooked through and lightly golden.

4. 4

   Add the fresh spinach to the skillet and cook for 2 minutes until wilted. Stir in the cream cheese and 60 ml / 1/4 cup of the milk. Mix until creamy. Remove from the heat.

5. 5

   In a medium saucepan, bring the chicken broth and the remaining milk to a boil. Reduce the heat to medium-low and slowly whisk in the polenta to prevent lumps. Cook for 4 to 5 minutes, or according to package directions, until thickened.

6. 6

   Remove the polenta from the heat and stir in the butter, half of the Parmesan, and 60 g / 2 oz of the mozzarella. Season with additional salt and pepper if needed.

7. 7

   Lightly grease a baking dish about 23 x 33 cm / 9 x 13 in. Spread half of the polenta on the bottom. Spoon all of the chicken and spinach mixture over it. Add the roasted tomatoes and their juices on top.

8. 8

   Cover with the remaining polenta and smooth the surface. Finish with the remaining mozzarella and Parmesan over the top.

9. 9

   Bake at 200°C / 400°F for 20 minutes. Then broil for 2 to 3 more minutes, watching closely, until the top is golden and bubbling.

10. 10

    Let it rest for 5 minutes before serving so the layers can set and it is easier to slice and serve.