Chicken pizza on polenta base
(at time of publication)
Step 1 Heat oil in a non-stick casserole dish or large pan and cook onion until softened. Add chicken and cook over a high heat until it has lost its pink colour.
Step 2 Add carrots, mushrooms, mixed herbs, stock, tomatoes, sugar, flour and paste and bring to the boil. Reduce heat then cover and simmer for 35 minutes.
Step 3 Mix a little of the cooked sauce with cornflour to form a paste. Add to the casserole and stir until thickened. Add olives.
Step 4 To make polenta base, bring water to the boil. Reduce heat to low and add polenta. Stir for 4-5 minutes until thickened. Stir in parmesan cheese.
Step 5 Spread onto a lightly-greased pan and form into a 24cm round. Cook in a preheated oven at 190°C for 10 minutes.
Step 6 Add pizza topping and cook for a further 10 minutes. Serve garnished with fresh basil or flat-leaf parsley.
About this Recipe
- 1/2 tablespoon oil
- 1/2 onion, finely chopped
- 1 1/2 skinless chicken breasts (600g), diced
- 1 carrot, peeled, sliced
- 3 medium mushrooms, sliced
- 1/2 teaspoon mixed dried herbs
- 1 cup chicken stock (make with 1 1/2 teaspoons stock powder)
- 1/2 x 400g can chopped tomatoes
- 1 teaspoon sugar
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1 tablespoon cornflour
- 1/4 cup olives
- Polenta base
- 4 cups water
- 1 1/2 cups instant polenta
- 1/4 cup parmesan cheese
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified