Polenta Casserole with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 1 carrot (s)
- 3 stalks parsley, smooth
- 300 g chicken breast fillet (s)
- 30 g parmesan cheese
- 1 tablespoon oil (sunflower oil)
- salt and pepper
- 750 ml water
- 3 teaspoon, heaped vegetable stock, instant
- 200 g polenta
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Peel the onions and carrots and cut into small cubes. Wash the parsley, shake dry, pluck the leaves and chop finely. Wash the chicken breast fillet, pat dry and cut into cubes. Grate the parmesan.
- Let the sunflower oil get hot in a pan. Fry the onions and the carrot in it. Add the meat and fry for about 2 minutes. Season with salt and pepper and stir in the chopped parsley.
- In the meantime, bring 750 ml water to the boil in a saucepan and dissolve the vegetable stock in it. Slowly pour in 200 g polenta while stirring and leave to swell for approx. 2 minutes.
- Spread half of the polenta in a greased baking dish. Put the meat-vegetable mixture on top. Spread the rest of the polenta over the top and sprinkle with the parmesan.
- Put in the hot oven and bake for about 25 minutes. Serve hot.
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