Garlic and rosemary chicken with cheesy polenta

1 Place stock and water in a medium saucepan and set over a high heat. Bring to the boil, then reduce heat to low and pour in polenta in a steady stream, whisking constantly. Simmer, stirring occasionally, for 10 minutes or until soft. Remove from heat. Stir in parmesan.

2 Meanwhile spray a large non-stick frying pan with oil and set over medium-high heat. Rub chicken with garlic and rosemary, and cook for 5 minutes each side, or until cooked through. Place on a plate and cover with foil to keep warm. Add tomatoes to the pan; cook for 3—5 minutes, or until almost blistering. Add beans; cook for 2 minutes. Add a splash of water to create steam. Toss through the spinach and cook for 1 minute until spinach is wilted and beans tender.

3 Divide polenta among 4 plates. Top with chicken and vegetables, and drizzle with balsamic vinegar.