Chicken Polenta Casserole
So I made chicken polenta casserole on thursday for dinner this weekend at the beach. I took the casseroles down in an insulated bag that we had filled with ice so it was still icy cold when we arrived at the beach! Here is how I did it..
Base Layer: Polenta
Here is my recipe ( above shows a triple batch):
1 cup cornmeal
3 cups water
1 tsp salt
1 tsp steak seasoning
1/4 cup cheese
Directions:
Heat water and salt to boiling,drop heat to low and whisk in cornmeal. Whisk approx. 3 minutes or until thick and smooth. Add in steak seasoning and cheese, mix well. Pour and spread this into a 9 x 13 casserole dish. 
Casserole Filling:
1 zuchinni
1 onion
1 tsp olive oil
1 lb boneless skinless chicken breast
1 can crushed tomatoes
1 can diced tomatoes, drained
1 can black beans
1/2 cup shredded cheese of choice
Directions:
I diced the onion and zuchinni and threw them into a medium-heat skillet with the oil. I sauteed them until fragrant and the onions were translucent/slightly brown. While this mixture was cooking, I pounded out chicken breasts and sliced into pieces. I took out the zuchinni/onion mixture 
and added my chicken to the hot, seasoned skillet.
I cooked the chicken breasts until no longer pink inside, added back the zuchinni & onion, added the tomatoes 
and let it simmer ( I like to say simmmmmmaaaahhh when I do this) until it gets as thick as I like.
Add this simmered mix on top of the polenta, add black beans on top, sprinkle cheese on top.
Bake at 350 until cheese is brown ( approx. 30 minutes).
I had tripled this recipe for 9 adults but we had about 1/2 of 1 of the casseroles left over. Everyone said they really enjoyed it (I had sent them a link to the first time I made it in advance to make sure they would know what was for dinner!)
