chicken and tomato polenta pie

How to make chicken and tomato polenta pie recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
300 g (10 oz) skinless chicken breast fillets, cubed
2 garlic cloves, finely chopped
1 teaspoon tomato purée
400 g (13 oz) can chopped tomatoes
pinch of dried chilli flakes
handful of chopped basil
1 courgette, sliced
500 g (1 lb) ready-cooked polenta, cut into 1 cm (½ inch) slices
25 g (1 oz) Parmesan cheese, grated
salt and pepper

Method:
Heat the oil in a shallow, flameproof casserole dish. Add the chicken, season to taste and

cook for 3–4 minutes until starting to turn golden, then remove from the dish and set aside.

Add the garlic to the dish, cook for 1 minute, then add the tomato purée and tomatoes. Stir in the chilli and basil, bring to the boil, then reduce the heat and simmer for 10 minutes.

Return the chicken to the dish along with the courgette and cook for a further 5–10 minutes until the chicken is just cooked through.

Arrange the polenta slices on top of the chicken mixture, then scatter over the Parmesan.

Cook under a preheated hot grill for 5 minutes or until golden and bubbling.

For sweetcorn, tomato & chicken salad, heat 1 tablespoon olive oil in a frying pan. Add 75 g (3 oz) fresh or canned sweetcorn kernels and cook for 3 minutes until browned.

Chop 1 Cos lettuce and toss with 2 chopped tomatoes and 2 ready-cooked chicken breasts, torn into shreds. Mix 50 ml (2 fl oz) buttermilk with 1 teaspoon cider vinegar and 1 teaspoon sugar and season to taste.

Scatter the sweetcorn over the salad, then drizzle over the buttermilk dressing and serve immediately. Total cooking time 10 minutes.

chicken and tomato polenta pie