Cool prepared polenta in a 9x13-inch baking
First make the polenta. Bring the chicken stock to
platter lined with pan-fried polenta and spoon sauce over.
tsp salt. Add the polenta. Simmer over a low heat
anilla bean. Gradually whisk in polenta then bring to a boil
boil. Whisk in the polenta. Once it begins to thicken
single layer of sliced polenta rounds. Layer with 2 cups
ogether water, salt, pepper, and polenta
Add butter to the
Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
Pour bouillon over rice mixture.
Arrange chicken on top.
Pour salad dressing over chicken.
Bake covered at 400 degrees for 30 minutes .
Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
Top with remaining onions. Bake 1-3 minutes.
arm in oven while preparing polenta.
Bring 5 cups water
tir in 2 Tbsp polenta.
For Polenta, bring 4 cups of
he butter into the cooked polenta. Set pan aside, but cover
side.
To prepare the polenta: Cut into 1/2 inch
eat to medium. Gradually add polenta in a thin, steady stream
-10 minutes.
Polenta -- Slice the polenta in thin slices. Most
hickens.
To prepare the polenta, first slice about 1/2
br>Serve chicken over soft polenta pour some sauce over the
easpoon of olive oil and italian seasoning on the pepper halves
inutes while you make the polenta; prepare polenta according to package directions
ith oil.
Remove the polenta from its package and drain