Chicken, Manchego and Pomegranate Polenta Squares

Chicken, manchego and pomegranate polenta squares

Gluten-Free Polenta

Prepare basic Polenta Squares recipe.


  • 1 tablespoon oil
  • 1/2 cup yellow onions, finely diced

  • 1/2 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 6 slices cooked bacon, chopped (can use turkey bacon)
  • 2 cups shredded Manchego cheese (divided use)
  • 2/3 cup Pomegranate Chipotle BBQ Sauce (see recipe under “sauces”)
  • 3 tablespoons pecan pieces
  • 1 tablespoon chopped fresh cilantro


Preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray.

Add olive oil and onions to skillet and cook over medium for 3 minutes.  Add chicken and cook with onions for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon.

Sprinkle 1 cup of the shredded cheese evenly over baked polenta squares; spoon chicken mixture evenly over cheese.  Drizzle pomegranate chipotle sauce over cheese, then top with remaining 1 cup of cheese.  Sprinkle pecans over top.

Bake for 6-8 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.

Makes 30 polenta squares.

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