Creamy Polenta recipe topped with Chicken covered in Tomato Sauce
4 courgettes – slice thinly at an angle
500g chicken fillets
1 onion – peel & chop finely
2 sticks celery – dice (½cm)
1 clove garlic – peel, grate finely & chop
1 sachet tomato paste
1 tsp mixed herbs
4 tomatoes – dice (1cm)
1 cup water (for the sauce)
1 litre boiling water (for the polenta)
2 cups polenta
60g hard cheese – slice with potato peeler
10g parsley – remove stalks & chop roughly
1 tsp chili flakes (optional)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.
Roasted courgettes: Place the courgette slices on a tin foil lined baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast them for 15 minutes until golden. Remove from the oven and set aside.
Chicken: Season the chicken fillets with salt and pepper. Place a large pan on medium-high heat with a drizzle of olive oil. Add the chicken and brown for 5 minutes until golden and cooked through. Remove from the pan and set aside.
Sauce: Use the same pan on medium-high heat with a drizzle of olive oil. Add the onion and celery and cook for 5 minutes with a little salt. Add the garlic, tomato paste and mixed herbs and cook for about 1 minute until evenly coated. Add the tomatoes and the water (see quantity above for the sauce) and cook until the tomatoes soften and the sauce thickens. Season to taste with salt and pepper. Add the chicken to the sauce and mix through.
Polenta: Pour the boiling water (see quantity above for the polenta) into a pot. Bring it up to a gentle simmer and add the polenta. Using a whisk (or a wooden spoon) stir the polenta until it thickens – about 1 minute. Add a knob of butter and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again. Season to taste.
Serve by topping the polenta with the sauce-covered chicken, roasted courgettes, fresh parsley and hard cheese shavings. Add a sprinkle of chilli flakes (optional). If your kids don’t like all the ingredients mixed, you can serve them all separately.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.