POLENTA STUFFED WITH CHICKEN
Ingredients
- 1 and 1/2 cup (tea) cornmeal
- 4 cups (tea) of water
- 1 tablespoon of butter
- 1 chicken bouillon cube
- Salt and black pepper to taste
- 200g sliced mozzarella cheese
- 4 tablespoons grated Parmesan cheese for sprinkling
Sauce
- 2 tablespoons of oil
- 1 onion cut into cubes
- 2 minced garlic cloves
- 3 cups cooked and shredded chicken breast
- 4 ripe tomatoes, skinned and seeded, diced
- 4 tablespoons chopped green olives
- Fresh chopped basil, salt and pepper to taste
Way of doing:
Dissolve the cornmeal in 1 cup (tea) of water and set aside.
If necessary, add more water. Bring the rest of the water to medium heat.
with the butter, the chicken stock, salt and pepper. As soon as it boils, pour the dissolved cornmeal, stirring until it thickens. Lower the heat and cook with the pan covered, stirring occasionally, for 20 minutes.
Heat the oil in a pan over medium heat and sauté the onion and garlic.
Add the chicken, tomato and cook for 3 minutes. mix the olive and basil, season with salt, pepper and turn off.
In medium refractory, alternate layers of polenta, sauce and mozzarella, ending in sauce. Sprinkle with the parmesan, basil and bake in a medium oven, preheated, for 15 minutes, serve. If you wish, add peas to decorate to taste and that’s it
