- 500g pack ready-to-use polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 25g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 skin-on boneless chicken breast fillets
- 250g pack cherry tomatoes
- leaves from a few sprigs rosemary, torn
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 garlic clove, sliced
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
Make it with potatoes
Use small chunks of unpeeled potato instead of the polenta.