Chicken and polenta bake

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Serves: 4

By PommePoire

(1 Vote) 2


  • 2 tbsp olive oil

  • 2 chicken breast or four thighs, skin on

  • 250g cherry tomatoes or baby plum tomatoes

  • 1 clove garlic minced

  • 1 tbsp fresh rosemary

  • 500g polenta ready-to-use

  • 25g Parmesan grated


<ol> <li>Pre-heat the oven to 220C/Gas Mark 7.</li> <li>Drizzle a tablespoon of olive oil into a roasting tin, or oven-to-table baking dish.</li> <li>Take the block of polenta out of the packaging and holding it over the tin or dish, use your fingers to break it into chunks.</li> <li>Sprinkle over the Parmesan or Pecorino and mix so all the polenta has a nice olive oil/grated cheese coating.</li> <li>Arrange the chicken breasts or thighs amongst the polenta. Dot the cherry tomatoes evenly around the tin or dish. Sprinkle over the rosemary needles and the minced garlic.</li> <li>Drizzle with the other tablespoon of olive oil.</li> <li>Roast for 25 minutes, or until the chicken is cooked.</li> </ol>

Handy Hint

<p>Sainsbury's do ready-made polenta in blocks.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Chicken

  • cheese

  • tomato

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Your comments

  • balia 16/01/11 11:11

    This was lovely - really quick and easy and breaking up the polenta was fun for my son to do. Yummy.

  • PommePoire 22/07/10 14:03

    Ready made polenta has a mild nutty taste which comes into it's own here as it takes on the parmesan, garlic and rosemary flavours. My 5 year old thought the polenta chunks were roast potatoes! They do look a bit like roasties; all golden and crunchy.