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Time to make:
35 mins, including making polenta
$5.49 per serve
(at time of publication)
Full ingredients list:
- 2 cups water
- 1 cup reduced-salt vegetable stock
- 1 teaspoon salt
- 150g instant polenta (1 cup)
- 1 tablespoon olive oil
- 1 cup freshly grated parmesan cheese
- 2 capsicums (red, yellow or orange), chargrilled
- 1 red onion, sliced, chargrilled
- 1 punnet cherry tomatoes
- 100g cooked, shredded chicken
- 2 cups rocket leaves
- 8 cups salad
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place water and stock in a heavy-based pan and bring to the boil. Gradually pour in polenta, whisking continuously to prevent lumps forming and to keep the mixture smooth.
Step 2 Reduce heat and cook, stirring all the while, for 6–7 minutes until thick and creamy. Stir in oil and parmesan. Season with pepper. Cool for 5 minutes.
Step 3 Spoon polenta onto greaseproof paper. Spread into a round using a damp knife. Bake for 10 minutes until firm.
Step 4 Arrange chicken and vegetables over polenta ‘base’. Spray with a little oil and cook for 15 more minutes. Serve topped with rocket and salad.
About this recipe
First published: March 2012