Cake, Batter, and Bowl

Mexican Polenta Rounds

Main Dishes

I just got back from San Diego, where I attended a conference for work. The days were packed with lectures and the hotel was a bit isolated on Coronado Island, so I didn’t actually get to spend any time sightseeing. Good thing I’ve already been to San Diego a couple times! I did enjoy the amazing weather and got to see my friend John, who was nice enough to pick me up from the hotel. We had seafood at Peohe’s, where I enjoyed fantastic coconut crusted shrimp and mahi mahi with a banana and Frangelico sauce – yum! The food at the hotel was actually pretty good too and I’m still thinking about the tempura wasabi tuna wrap I had for lunch one day. I was disappointed that I didn’t get any Mexican food though. After trying tamales for the first time in Phoenix, I really wanted to sample some more authentic dishes!

Since I was still craving Mexican when I got home, I decided to whip up some enchiladas. But, my plans changed when I realized we didn’t have any tortillas! Luckily I had some polenta on hand from Trader Joe’s (I impulsively purchased it a few weeks ago with no plans for it) and decided to top polenta rounds with my shredded chicken mixture. This was a really easy dish and the polenta reminded me of those delicious tamales!

Mexican Polenta Rounds
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 18-ounce precooked polenta roll, cut into 8 round slices
1 chicken breast, cooked and shredded (I poached mine)
1/2 cup black beans, rinsed and drained
1/2 cup frozen corn, cooked
1/2 cup prepared enchilada sauce
1 4.5-ounce chopped green chiles, drained
1/4 cup finely chopped red onion
1/2 cup shredded cheddar cheese

Directions:
Heat olive oil over medium high heat in a large nonstick skillet and cook polenta rounds for 5 to 7 minutes on each side or until golden brown.

Meanwhile, mix shredded chicken, black beans, corn, enchilada sauce, green chiles, and red onion in a medium bowl.

Preheat broiler. Place cooked polenta rounds on a greased cookie sheet and top evenly with chicken mixture (pile them up as high as they’ll go without toppling over – I did have a little extra chicken mixture). Sprinkle evenly with cheddar cheese and broil for 3 to 5 minutes or until chicken is warmed though and cheese is melted. Makes 2 servings.

Nutrition: 700 calories, 23.0g fat, 11.6g fiber, 48.9g protein per serving
Cost: $2.85 per serving

Summer Veggie Pasta with an Eggplant and Ricotta Sauce

Our apartment balcony is filled with foliage. My plant tending days ended after the demise of Petey, a plant my good friend Britt and I attempted to care for in college, so I’m lucky that Apolinaras has a green thumb! He’s already dreaming of the day we have a real...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we...

Bacon and Mushroom Stuffed Chicken Breasts over Sweet Potato Hash

I’m always on the hunt for new chicken recipes and often times will just write “chicken” on my blog recipe idea list as motivation to dream up something new! Stuffed chicken is one of our favorites, and I especially love using a little mascarpone cheese in the filling...

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash

I'm back from San Diego and it was quite the trip! I'm already looking forward to going through my pictures and posting a recap this weekend, but for now, all I want to do is curl up and go to sleep. For some reason I thought it would be a great idea to take the...

Thai Shrimp Green Curry

Happy New Year! Can you believe it’s already 2011? I smile every time I think about 2010 because we made it a great year. The highlight was our big vacation when Apolinaras and I visited his home country of Lithuania over our anniversary. On the career front,...

Avocado Crab Cakes with Crushed Plantain Chips

Dear disappointing Boston restaurant, My hubby and I can rarely resist ordering crab cakes when we eat out, and I was really looking forward to trying your twist on our favorite appetizer during our recent visit to your restaurant. So, you can imagine our...

Spinach Sauce Pasta with Shrimp

Work has been more hectic than usual lately so I was trying to brainstorm ways to be more efficient when a light bulb went off and I realized that I could save a bunch of time if I started running home from work a few times a week! Not only do I get a great workout...