Crispy, golden-fried polenta squares enriched with cheese & crème fraiche are served alongside a rich & punchy chicken ragù, slow-simmered with blistered tomatoes, olives, and Italian spices. The dish is finished with lightly charred green beans tossed with crunchy toasted almonds and a splash of lemon for freshness.
Olive, Tomato Chicken & Grilled Polenta
Olive, Tomato Chicken & Grilled Polenta
with charred green beans
Hands on Time: 35 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Chicken
- Creme Fraiche
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Beans
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Polenta
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
- Baking Paper
- Cling Wrap
- Sugar/Sweetener/Honey
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps. Loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, ½ of the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Add the tomatoes, pressing them down with the back of a wooden spoon until slightly saucy and lightly charred, 5-7 minutes. Mix in the olives, Chicken, a splash of water, and a sweetener (to taste). Gently simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, add seasoning, and cover to keep warm.
GREEN BEANS & Almonds
Place a nonstick pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the Almonds. Remove from the heat, deglaze the pan with the lemon juice (to taste), and season. Remove from the pan and cover to keep warm.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the tasty Chicken, and green beans. Garnish with a sprinkle of the remaining cheese and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps. Loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, ½ of the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Add the tomatoes, pressing them down with the back of a wooden spoon until slightly saucy and lightly charred, 5-7 minutes. Mix in the olives, Chicken, a splash of water, and a sweetener (to taste). Gently simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, add seasoning, and cover to keep warm.
GREEN BEANS & Almonds
Place a nonstick pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the Almonds. Remove from the heat, deglaze the pan with the lemon juice (to taste), and season. Remove from the pan and cover to keep warm.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the tasty Chicken, and green beans. Garnish with a sprinkle of the remaining cheese and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps. Loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, ½ of the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside. You may need to do this step in batches. Remove from the pan, season, and set aside.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the onion until soft and lightly golden, 6-8 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Add the tomatoes, pressing them down with the back of a wooden spoon until slightly saucy and lightly charred, 8-10 minutes. Mix in the olives, Chicken, a splash of water, and a sweetener (to taste). Gently simmer until the chicken is cooked through, 4-5 minutes. Remove from the heat, add seasoning, and cover to keep warm.
GREEN BEANS & Almonds
Place a nonstick pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred, 6-7 minutes (shifting occasionally). In the final 2-3 minutes, add the Almonds. Remove from the heat, deglaze the pan with the lemon juice (to taste), and season. Remove from the pan and cover to keep warm.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). You may need to do this step in batches. Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the tasty Chicken, and green beans. Garnish with a sprinkle of the remaining cheese and enjoy, Chef!
Polenta BASE
Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 750ml [1L]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the Polenta until there are no lumps. Loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, ½ of the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 20-25 minutes.
Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside. You may need to do this step in batches. Remove from the pan, season, and set aside.
OLIVE TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the onion until soft and lightly golden, 6-8 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Add the tomatoes, pressing them down with the back of a wooden spoon until slightly saucy and lightly charred, 8-10 minutes. Mix in the olives, Chicken, a splash of water, and a sweetener (to taste). Gently simmer until the chicken is cooked through, 4-5 minutes. Remove from the heat, add seasoning, and cover to keep warm.
GREEN BEANS & Almonds
Place a nonstick pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred, 6-7 minutes (shifting occasionally). In the final 2-3 minutes, add the Almonds. Remove from the heat, deglaze the pan with the lemon juice (to taste), and season. Remove from the pan and cover to keep warm.
GRILLED Polenta
Once the Polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). You may need to do this step in batches. Remove from the heat.
DINNER IS READY
Dish up the Polenta, side with the tasty Chicken, and green beans. Garnish with a sprinkle of the remaining cheese and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Olive, Tomato Chicken & Grilled Polenta?
The preparation time for Olive, Tomato Chicken & Grilled Polenta with charred green beans is between 35 and 55 minutes.
What is the total time required to make Olive, Tomato Chicken & Grilled Polenta with charred green beans?
The total time required to make Olive, Tomato Chicken & Grilled Polenta with charred green beans is between 45 and 65 minutes.
How many servings does Olive, Tomato Chicken & Grilled Polenta provide?
4 servings
What are the main ingredients in Olive, Tomato Chicken & Grilled Polenta?
Almonds, Baby Tomatoes, Chicken, Creme Fraiche, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Beans, Lemon Juice, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Polenta
What is the nutritional information of Olive, Tomato Chicken & Grilled Polenta?
Calories: 974, Carbs: 91.1 grams, Fat: grams, Protein: 55.5 grams, Sugar: 14 grams, Salt: 866 grams
How do I prepare Olive, Tomato Chicken & Grilled Polenta?
DINNER IS READY: Dish up the polenta, side with the tasty chicken, and green beans. Garnish with a sprinkle of the remaining cheese and enjoy, Chef! GRILLED POLENTA: Once the polenta is firm, cut it into squares or rounds. Return the pan, wiped down, to medium-high heat with a drizzle of oil. When hot, fry the polenta until golden and crisp, 3-4 minutes per side (avoid moving them too soon so they don’t stick). Remove from the heat. GREEN BEANS & ALMONDS: Place a nonstick pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the green beans until lightly charred, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the almonds. Remove from the heat, deglaze the pan with the lemon juice (to taste), and season. Remove from the pan and cover to keep warm. OLIVE TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the onion until soft and lightly golden, 4-6 minutes. Add the garlic, NOMU rub, and fry until fragrant, 1-2 minutes. Add the tomatoes, pressing them down with the back of a wooden spoon until slightly saucy and lightly charred, 5-7 minutes. Mix in the olives, chicken, a splash of water, and a sweetener (to taste). Gently simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, add seasoning, and cover to keep warm. CHICKEN: Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside. POLENTA BASE: Boil the kettle. Prepare a flat dish lined with cling wrap or baking paper. Place a pot over high heat with 250ml [500ml]|#7DA0D7 of boiling water and ½ tsp of salt. Once boiling, slowly whisk in the polenta until there are no lumps. Loosening with more boiling water if it's too thick. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Use a spoon when it gets too thick to whisk. Remove the pot from the heat and stir through a knob of butter, ½ of the grated cheese, and the crème fraîche. Immediately pour into the lined dish and spread out evenly in a single layer, 2cm thick. Gently press down with a spoon to ensure it’s compressed. Pop in the fridge to cool for at least 15-20 minutes.
What should be prepared from my kitchen to make Olive, Tomato Chicken & Grilled Polenta?
Almonds, Baby Tomatoes, Chicken, Creme Fraiche, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Beans, Lemon Juice, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Polenta
How many calories does Olive, Tomato Chicken & Grilled Polenta have?
974 calories
How much fat content does Olive, Tomato Chicken & Grilled Polenta have?
grams
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