This is a wonderfully light and easy dish to whip up in an evening and even better to sit and eat al fresco.
The polenta is naturally gluten-free and low fat and is great at absorbing flavours so this makes a lovely alternative to pasta or rice.
Prep time: 5 minutes Cooking time: 30-35 minutes
Ingredients: serves 3
500g pack ready-made polenta
25g parmesan, finely grated
3 skin-on chicken breasts
250g sweet cherry tomatoes
2 springs rosemary, leaves torn off
2 garlic cloves, thinly sliced
2 tbsp olive oil
Preheat oven to 220 degrees / 200 degrees fan/ gas mark 7.
Using your fingers roughly break the polenta up into small chunks and scatter in the bottom of a roasting tin.
Tip in the parmesan and mix.
Sit the chicken breasts (skin side up), cherry tomatoes, rosemary and garlic on top of the polenta.
Drizzle with olive oil and season to taste.
Roast for about 30-35 minutes until the chicken is crisp and golden and the polenta is starting to turn crispy around the edges.