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1
Cut the chicken into bite-sized pieces and season to taste with ground black pepper and salt or Mrs. Dash. Heat a skillet with the 1 tablespoon of olive oil over medium heat and brown the chicken about 5 to 7 minutes, stirring often. Set aside.
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2
Heat 1 1/2 cups of water in a medium sauce pot to boil. Stir together the milk and polenta to make a slurry, then add to the boiling water. Bring up to a simmer then reduce the heat and simmer for about 25 minutes, stirring occasionally, until thickened.
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3
When the polenta is done, pour it into an oil-sprayed 13 x 9 or so sized casserole dish and set aside.
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4
Meanwhile, add the 2 tablespoons olive oil to a skillet over medium heat. Add the onion, garlic, zucchini, and squash and saute until the onions are softened.
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5
Add the tomatoes (and spices if tomatoes aren't pre-seasoned). Bring up to a simmer for 10 minutes.
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6
Add the browned chicken and mix to combine. Now, by handfuls, tear up the spinach and add to the mixture and stir in until all is added and wilted.
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7
Meanwhile (again), preheat the oven to 350 degrees. After the vegetable mixture is done, spread it evenly on top of the polenta in the casserole dish. Top with a combination of shredded Mozarella and Parmesan cheeses.
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8
Bake for about 25 minutes until it is heated through and bubbly and the cheese has melted. Turn the heat up to broil and broil for 5 minutes. Take out of oven and let rest for 5 minutes. Serve on plates or in bowls. Nothing else is needed, as this is an entire meal!
