Chicken pizza on polenta base

Serves: 4

Time to make: 35 mins

Ingredients

Topping
½ tablespoon oil
½ onion, finely chopped
1 ½ skinless chicken breasts (600g), diced
1 carrot, peeled, sliced
3 medium mushrooms, sliced
½ teaspoon mixed dried herbs
1 cup chicken stock (make with 1 ½ teaspoons stock powder)
½ x 400g can chopped tomatoes
1 teaspoon sugar
1 tablespoon flour
1 tablespoon tomato paste
1 tablespoon cornflourcornstarchX
¼ cup olives
Polenta base
4 cups water
1 ½ cups instant polenta
¼ cup parmesan cheese

Instructions

Stay Awake

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.

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.

3 Mix a little of the cooked sauce with cornflour to form a paste. Add to the casserole and stir until thickened. Add olives.

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.

5 Spread onto a lightly greased pan and form into a 24cm round. Cook in a preheated oven at 190°C for 10 minutes.

6 Add pizza topping and cook for a further 10 minutes. Serve garnished with fresh basil or flat-leaf parsley.

Variations

The base of this recipe is Simple chicken casserole which, with only a few simple tweaks, can also be transformed into these delicious meals:

Potato-topped chicken pie
Spicy chicken with chickpeas

Nutrition Info (per serve)

Calories 229 cal

Kilojoules 960 kJ

Protein 25 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 11 g

Dietary fibre 2 g

Sodium 600 mg

Calcium 120 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.