Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Ostrich recipes

Ostrich potjie with creamy polenta and brown bay leaf butter

2 hours

Cheese recipes

Parmigiano Reggiano chicken meatballs with polenta

40 minutes

Cheese recipes

Grana Padano polenta cakes with exotic tomatoes and olives

15 minutes

Afternoon tea

Crispy polenta fries with sour cream herby dressing

30 minutes

Chicken recipes

Shredded chicken over soft polenta

30 minutes

Cheese recipes

Soft-boiled eggs with creamy polenta

30 minutes

Chicken recipes

Chicken and polenta traybake

By Phillippa Cheifitz

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes, plus marinating time

Cooking Time 45 minutes

Ingredients

1 kg free-range chicken portions
2 -3 rosemary sprigs
steamed green beans, for serving

for the marinade, blend:

1 x 400 g can chopped tomatoes
1 orange, juiced
1/4 cup olive oil
1 T red wine vinegar
2 garlic cloves, grated
1 t dried oregano
1/2 t brown sugar
1 t salt
freshly ground black pepper, to taste

for the polenta:

4 cups water
1 - 1 1/2 t salt
170 g polenta

Method

1. Marinate the chicken for a few hours, or overnight, turning once or twice.
2. To make the polenta, bring the water to the boil. Stir in the salt. Slowly whisk in the polenta until it thickens. Turn into an oiled baking dish just large enough to take the chicken.
3. Arrange the chicken on the polenta and pour over the marinade. Tuck in a few sprigs of rosemary. Bake at 200°C for 45 minutes, or until the chicken is tender and nicely browned. Serve with the green beans.

Find more chicken recipes here.

Photograph: Toby Murphy

Production: Brita Du Plessis

Food assistant: Nicola Naude

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