• sandrabrandalise


COOKBOOK: Woman’s Day recipe

Polenta is a corn based dish which resembles porridge. It can taste bland if served on it’s own. Very low in carbs so it makes a great substitute for a pasta or rice dish. Traditionally a staple in Northern Italy and today it has become a widespread favourite dish around the world.

Polenta cooks in no time! Keep stirring and in a few mins it will begin to look like porridge, almost puree style.

Polenta with chicken with also onions, fresh herbs and sun dried tomatoes, makes this a great meal for all the family!


Serves 4

20g butter

1 tablespoon olive oil

10pieces of chicken thigh

1 large red onion, sliced thinly

1 large white onion, sliced thinly

1 handful parsley chopped

2 tablespoons of rosemary, chopped finely (or dried)

1 large tablespoon of brown sugar

6 cups of stock, chicken

1 cup polenta

2 bunches of broccolini, remove any leaves

1/2 cup sun-dried tomatoes , chopped or strips

Preheat oven on 180C

Melt the butter and oil in the frying pan. Fry the chicken for a min or two on each side. Remove and set aside.

In the same pan, throw in the onions and fry until just soft. Add brown sugar , stir and cook for a minute. Stir in half of the stock. add the parsley and rosemary. Stir . Add the rest of the stock and bring to boil.

Simmer, add the polenta whilst continuously stirring. You will see that the texture is now thickening. Keep stirring for 3-4 mins or until its almost thick and a slight amount of liquid remains. (it ifs looking too dry, add 1/4 cup of water and stir it in)

Pour it immediately in a casserole dish. Smooth out with a spoon. Add the sun-dried tomatoes over the mixture and spread . Add the chicken pieces over the polenta mixture. Bake for 30mins. Broccolini

I cooked my broccolini in the microwave. It can be steamed or stir fried.

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