If you love chicken Parmesan (and who doesn't?) but want to try a new spin on an old favorite, you should try this recipe for Rachael Ray's Chicken Parmigiano with Polenta. Instead of using bread crumbs to coat the chicken, this recipe uses polenta which gave the chicken a really nutty flavor & crunch. Not only is the chicken coated in polenta, but it's also served over cooked polenta & since we've never made it before, this was a bit of a learning experience!
Polenta is basically Italian cornmeal, or grits, as Americans know it. The recipe calls for quick cooking polenta which I couldn't find. Finding polenta at all was a bit of a challenge; I couldn't find it at Walmart, but located it at Publix near the ground flax. Polenta can be ground very fine or more coarse, which is what I ended up getting.
The sauce that goes with this dish couldn't have been simpler to make & was absolutely delicious. As we ate our meal, Mike & I commented on the fact that this dish could easily be served in a nice, Italian restaurant for $15+. Give it a try, you won't be disappointed!