So how is everyone’s week going? I know it has really only just begun, but have to think positively…right? This week has been pretty uneventful. I’m not really complaining. It keeps things stress-free, and a stress-free Justine is a happy Justine.
I grew up on Italian food. My dad’s side of the family is mostly Italian, and although I absolutely hate my Italian nose, I adore the food…my God, the food. What is it about Italian food that makes it so comforting? Polenta and homemade pasta and tiramisu…I love it all. Although, I think chicken parmesan has been insanely “Americanized,” one thing I know to be true is that I absolutely love the stuff. I feel like I am taking a bite straight out of my childhood with each and every forkful. So, this is why I decided to share this recipe with you guys today. Get crazy and substitute out that pasta for some creamy polenta. I promise you. It’s just heavenly.
I hope you guys enjoy this recipe for baked polenta with classic chicken parmesan. Pair it with a pale and have a wonderful day! xo
- 4 cups water
- 1 teaspoon kosher salt
- 1 1/2 cups coarse corn meal
- 2 tablespoons unsalted butter
- 2 tablespoons parmesan cheese grated
- black pepper to taste
Baked Polenta and Classic Chicken Parmesan
- 2 boneless skinless chicken breasts, cut in half horizontally and pounded to 1/2-inch thick (if necessary)
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 1 cup panko bread crumbs
- 1/2 cup Italian style regular bread crumbs
- 3/4 + 1/2 cup parmesan cheese grated finely
- 1/4 teaspoon garlic powder
- 1/4 cup canola oil
- 1 cup mozzarella cheese
- 1 1/2 cups of your favorite marinara sauce
- 1/4 cup fresh basil chopped
- Preheat your oven to 375 degrees F. Spray a medium-sized baking dish with non-stick spray. Set aside.
- In a medium saucepan, bring the water and salt to a boil. Slowly add the corn meal, whisking the entire time. Reduce the heat and simmer, stirring frequently with a wooden spoon, until thick and creamy, about 25-30 minutes. Stir in butter, parmesan cheese and black pepper to taste. Pour the polenta into the baking dish and set aside. Place the polenta in the oven and bake for 15 minutes or until just set on top. Remove from heat and set aside. Preheat the broiler.
- While your polenta is baking, prepare your chicken.
- In one shallow bowl, combine the flour, salt and black pepper. In a second shallow bowl, whisk together the egg and milk. In a third shallow bowl, combine both bread crumbs, 3/4 cup parmesan cheese, and garlic powder. Dredge each chicken cutlet in the flour mixture, shaking gently to get rid of an excess. Transfer to the egg mixture and coat completely. Lastly, place the chicken cutlets in the bread crumb mixture. Press to adhere where necessary. Place on a large plate and set aside.
- Heat the oil in a deep non-stick skillet over medium-high heat. Once hot, add two of the dredged chicken cutlets. Don't touch or move the chicken until the bottom is brown and crispy, about 3 minutes. Flip the chicken and repeat for the second side. Cook until the chicken has cooked through completely. Remove from heat and transfer to a plate that has been lined with a paper towel. Repeat for the remaining 2 chicken cutlets.
- In a small bowl, toss together the mozzarella cheese and remaining 1/2 cup of parmesan.
- Spoon a thin layer of marinara sauce on top of the polenta and then place the chicken cutlets on top. Add more marinara on top of the chicken and then top with the cheese blend. Stick under the broiler until melty and bubbly, about 1-2 minutes.
- Remove from heat and garnish with fresh basil. Serve immediately and enjoy!
Love this dish, Justine! I haven’t had baked polenta in a long time, so this is reminding me that I need to get on that asap! It sounds so delish, especially with the chicken parmesan flavors! Pinned!
Yes you do!! Thanks so much for the pin!
This looks incredible! All that cheesy goodness is calling me! I don’t cook polenta nearly enough. I need to get on that!
You definitely need to get on that, Liz! Thanks girlfriend!
That chicken parmesan looks amazing! That’s actually something I’ve never made but always enjoy. Need to change that ASAP! Italian food IS so comforting isn’t it?! And I’m not even Italian!
Haha…totally comforting, Stacey! Thanks girl.
I kind of think Italian food is the best EVER. Ever ever. I mean, all the carbs and cheese…. heaven. Just like this dish!
Aw, thank you so much Ashley! xo
And I thougth I loved Chicken Parmesan until I saw this pimped out version. WOW!!!
Haha, thanks Julie!
Love Italian food and this Chicken parmesan looks perfect! And this reminds me I need to cook polenta pretty soon :)
Yes you do! Thanks, Mira!
You’re so smart serving chicken parmesan over polenta! I love polenta so much and don’t make it enough. This needs to happen!
This definitely needs to happen, Marcie! Thank you!
Seriously, you need to calm it down with the ads and social media buttons. The site is hardly readable on mobile with the social media buttons covering up the first several letters on the left side of almost half the screen. Then banners on top of banners on the bottom?
If you’re moderating comments I understand if you don’t post this one, but please take this into account. This recipe looks like it would be awesome, but it is too much of a pain for me to read on mobile right now, which is unfortunate.
I can send screenshots so you can see what I mean in case you haven’t checked your site out on mobile yet. Honestly trying to help here.
Thanks. Sorry I was getting so frustrated earlier. I understand you need the ad revenue. It is much better now and I can read the whole recipe 😃. It was really the side banner that covered up your content too much.
Now to make my skillet of chicken parmesan and polenta.
I saw a similar recipe on Guy’s fund raiser show this weekend and found yours online. Made it tonight. It was very good? Slight twist, used my Traeger pellet grill to add smoke to the grits, and also to melt the cheese at the end, very good. Think I might try adding more sauce next time and mix sauce into the grit base. Thanks, exactly what I was looking for!