Smokey Chicken & Baked Parmesan Polenta
with Eggplant & Olive Gremolata
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Let the oven do the hard work. Smokey chicken and tender roasted eggplant come together on one tray, filling your kitchen with the kind of aroma that makes everyone wander in asking what's for dinner. Sitting atop a creamy Parmesan polenta and finished with a bright, zesty olive gremolata that lifts the whole dish with a hit of freshness, this dish is proof that weeknight cooking doesn't get better than this.
Ingredients
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
1
Red Onion
1
Eggplant
1
Zucchini
330 g
Chicken Thigh
1 packet
Tomato Sugo
(May be present: Gluten, Wheat)
1 packet
Kalamata Olives
1 packet
Parsley
2
Garlic
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 cup
Boiling water
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Line a 25cm square baking tin. Add instant polenta, stock concentrate and the butter.
- Slowly whisk in the boiling water, then sprinkle over Parmesan cheese. Bake for 40-45 minutes, until polenta is cooked, all the water is absorbed and the cheese is golden.
- Meanwhile, slice red onion into wedges.
- Roughly chop eggplant and zucchini.
- Place veggies in a large baking dish. Top with chicken thigh.
- Drizzle with olive oil (1 tbs per person) and season with salt and pepper. Roast until tender, 20-25 minutes.
- Remove baking dish from oven, stir through tomato sugo. Season to taste.
TIP: Adding enough oil will ensure the eggplant softens in time.
- While the veggies are roasting, roughly chop kalamata olives and parsley. Finely chop garlic.
- Zest lemon to get a pinch, then slice into wedges.
- In a small microwave-safe bowl, microwave garlic and a good drizzle of olive oil, until fragrant, 30 seconds.
- Add lemon zest, parsley and a good squeeze of lemon juice to the garlic oil. Season with pepper. Set aside.
- Divide cheesy polenta traybake between plates. Top with smokey chicken-veggie mixture and olive gremolata. Serve with any remaining lemon wedges. Enjoy!
