Polenta Pie with Chicken Filling
recipe

A delightful summer picnic treat that is gluten-free, egg-free, and dairy-free. This polenta-based pie tastes best when cooled, but is also delicious straight from the oven.
Preparation Time: 1 hour
Serving Size: 8-10 servings

Ingredients

- Filling:
- 400-600 g chicken breast strips (tomato-ginger flavored)
- 500 g soy yogurt
- Black pepper, to taste
- Cherry tomatoes, halved
- Fresh parsley, chopped
- Polenta Base:
- 3 dl water
- ½ chicken broth cube
- 1 dl polenta or coarse cornmeal
- Fresh herbs (parsley, thyme, marjoram)

Instructions

1. Sauté and cook the chicken strips until done. Allow them to cool while preparing the pie crust.
2. In a saucepan, bring the water to a boil and add the broth cube. Whisk in the polenta and let it simmer on low heat until it thickens into a porridge. Stir in the herbs.
3. Pour the polenta mixture into a greased pie dish and pre-bake in a preheated oven at 220°C (428°F) for about 20 minutes.
4. Spread the cooled chicken strips over the pre-baked crust along with the soy yogurt, seasoning with black pepper. Arrange the halved cherry tomatoes and chopped parsley on top.
5. Bake in the oven at 175°C (347°F) for about 40 minutes, or until the filling is set.
6. Let it cool for a few minutes before serving, or serve it hot from the oven.

Nutritional Information (per serving, approximate)

- Energy: 250 kcal
- Protein: 18 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 3 g

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