Recipe for Parmesan Chicken with Polenta and Tomato Sauce

Ingredients

Ingredients for the polenta

• 800 ml water
• 200 ml milk
• 1 tsp salt
• 250 g cornmeal
• 50 g butter
• 2 tbsp Parmesan (finely grated)
• 1 rosemary (small sprig)
• 1 salt (pinch)
• 4 tbsp olive oil

Ingredients for the chicken

• 700 g chicken meat
• 3 tbsp Parmesan (finely grated)
• 1 salt (pinch)
• 1 pepper (pinch)
• 1 rosemary sprig
• 3 tbsp olive oil

Ingredients for the tomato sauce

• 600 g tomato sauce (e.g., passata or canned tomatoes)
• 1 onion
• 2 cloves of garlic
• 1 salt
• 1 pepper
• 20 g butter
• 20 g flour
• 1 balsamic vinegar (splash)

Preparation

1. We start with the polenta, as it needs to cool.

2. Put the water with the milk and the salt into a large pot and bring to a boil.

3. Then stir in the cornmeal and let simmer for about 5 minutes.

4. Stir frequently, as this mixture scorches immediately.

5. Remove the pot from the heat, stir in the butter, and let it swell for at least 10 to 15 minutes.

6. Season well with salt once more.

7. Line a baking sheet with parchment paper, spread the polenta on it, sprinkle with salt, rosemary, and Parmesan, and let it cool down.

8. When the polenta is nice and firm, cut it into pieces and fry until crispy in a pan with a little oil.

9. For this, finely chop the onion and garlic and sauté them in a pot with a little oil until translucent.

10. Then add the butter and the flour, mix well, and then add the tomato sauce.

11. Bring everything briefly to a boil.

12. Season with salt, pepper and the vinegar.

13. Cut the chicken into small pieces, finely chop the rosemary needles.

14. In a bowl, mix the Parmesan, rosemary, salt and pepper.

15. Thoroughly coat the meat in the Parmesan mixture so that everything is well covered.

16. Heat some olive oil in a pan and fry the pieces of meat until crispy.

17. Now serve the Parmesan chicken with the polenta and the tomato sauce.