Chicken and Tomato Polenta Pie

cook 30 mins
  • 2 tablespoons olive oil
  • 300 g (10 oz) skinless chicken breast fillets, diced
  • 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 (1/2 inch) slices
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • 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 pour in the 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.
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