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Polenta Cacciatore Casserole

Polenta Cacciatore Casserole
Temperature: 400°F


  • 1 tsp. olive oil
  • 1 1/4 lbs. boneless, skinless chicken thigh meat, cut into 2-inch chunks
  • kosher salt and coarsely ground black pepper to taste
  • 1 (8 oz.) yellow onion, sliced into 1/4-inch strips
  • 1 (8 oz.) green and red bell peppers, sliced into 1/4-inch strips
  • 1 cup sliced mushrooms
  • 2 1/2 cups low sodium chicken broth
  • 1 cup sliced California Ripe Olives
  • 2 Tbsp. tomato paste
  • 1 cup polenta


Heat oil in a large high-sided saute pan over medium-high heat. Add chicken, season with salt and pepper to taste and cook for 3-4 minutes, stirring occasionally, until evenly browned. Add onions, peppers and mushrooms into pan and cook over medium heat for 4-6 minutes, stirring occasionally. Stir in chicken stock, California Ripe Olives ( and tomato paste, and bring to a boil. Turn heat down to low and simmer for 10 minutes. Whisk in polenta, pour into a 9-inch by 9-inch square baker and bake in a 400°F oven for 30 minutes. Serve hot. Serves 4. Nutritional Analysis Per Serving: Calories 420, Fat 13, Cholesterol 120mg, Sodium 750mg, Carbohydrate 41g, Protein 35g, Calories from fat 28% ABOUT CALIFORNIA RIPE OLIVES Whether you are looking for a healthier snack or a way to jazz up a favorite dish, California Ripe Olives are a great choice. With just 7 calories per large olive--and absolutely no cholesterol--they added color, flavor and texture to a meal. The family farmers who grow the olives in California's warm inland valleys encourage you to keep a can or two handy in the pantry, so you'll always be ready to O-live it up!