Dinner
Mushroom Spinach and Chicken Polenta Bake
A creamy, savory dish packed with hearty protein, tender veggies and rich polenta. Baked to perfection with a golden, cheesy topping. It’s comforting, wholesome, full of flavor and gut-friendly.
Spinach Mushroom and Chicken Polenta Bake
A creamy, savory dish packed with hearty protein, tender veggies and rich polenta. Baked to perfection with a golden, cheesy topping. It’s comforting, wholesome, full of flavor and gut-friendly.
Ingredients
For the Polenta Base
- 1 tube cooked polenta
- 2 tbsp avocado oil
- salt and pepper to taste
For the Filling
- 2 tbsp avocado oil
- 1 lb chicken breast or thighs, diced
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced (shiitake, cremini, or button)
- 4 cups fresh spinach
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Topping
- hand shredded raw cheddar (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Remove polenta from tube and crumble into a greased 9x9-inch baking dish. Smash it down to create an even layer on the bottom of the pan. Drizzle with oil and season with salt and pepper.
- In a large skillet, heat oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through.
- In the same skillet, add garlic and mushrooms. Cook until mushrooms release their moisture and start to brown (about 5-7 minutes).
- Add spinach, thyme, and red pepper flakes. Stir until spinach is wilted.
- Spread the chicken and veggie mixture evenly over the polenta base.
- Sprinkle with shredded raw cheddar (optional)
- Bake at 375°F for 20 minutes, until heated through and slightly golden.
- Garnish with fresh parsley and serve warm!