Chipotle Chicken Polenta Cakes – a delicious recipe with water, salt, polenta, chicken, chipotles, epazote. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook 2 cups of polenta according to the package instructions. For me it was the following: bring water and salt to a boil in a large sauce pan. Gradually add the polenta and reduce the heat gently simmering until cooked - about 30 minutes, stirring frequently. About 20 minutes in add the epazote and the chipotles. When you have 5 minutes to go add the chicken.
2
Grease (butter) a 9X11 size baking pan. When the polenta is done scoop it into the pan and level it out. Refrigerate until chilled and set.
3
When you get home from work (or your trip to the store or your mani-pedi or whathaveyou) heat a griddle with some lovely bacon fat over medium-high heat. If you don't have any in your fridge fry up a couple of slices to crumble over the top of your cakes when you are done. If you absolutely must I suppose you could use some neutral oil. But it's just not the same. Really. Trust me on this.
4
Cut your polenta into squares and fry on both sides until crispy and golden brown (about 4-5 minutes per side).
5
Remove and top with any (or all) of the following: grated colby jack, sour cream with lime zest (my favorite), salsa, avocado, diced tomato, chopped chives or green onions, cholula....seriously I could go on and on here.
248
kcal
Calories
10
g
Fat
37
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 cups water, 1.5 teaspoons salt, 2 cups polenta, 2 cups chopped chicken (from your weekend roast), and more.
Yes, Chipotle Chicken Polenta Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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