Chicken, Mushroom, and Polenta Lasagna Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 23, 2008
Searching on this website for a way to use Polenta, I checked this recipe out. My rating reflects my changes. Seemed like the ingredients were a little unusual, but it looked like something I could work with. I used 2 14.5 oz cans of diced tomatoes with garlic. I’m still not sure where all the salt is coming from…don’t add any more. I used grown up Cremini’s…Portabella’s that is, homemade pesto, dried basil and oregano and twice as much reduced fat Mozzarella. Also, I prefer more like a third of my daily protein intake per meal (3 meals per day), so added less chicken than called for. No point wasting protein, it is one of the more expensive aspects to required daily needs. I also added a can of healthy choice cream of mushroom soup for flavor and “creaminess” as well as some white wine during the reduction process. I didn’t cook the tomato mixture as long as recommended and added the onion and ‘shrooms early. The polenta was “Original” on the bottom and “Garlic Basil” for the upper layer. What I’m saying is I’m not one to respect a recipe on the first go ‘round. It was a lot of work, what with “searing” the polenta…2 patches in a big pan…blah, blah, blah...but it was DARN good in the end and a change of pace from the whole grain/wheat pasta’s that I LOVE.
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Photo by Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Mountlake Terrace, Washington, USA

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Reviewed: Jun. 12, 2007
This recipe is really nice, i didn't put 6 cloves of garlic in i only put in 3, and it was ample. i also didn't need to cook the sauce for 45minutes, i just cooked it until the sauce began to thicken as the liquid evaporated. i would definately make it again as the whole family enjoyed it.
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