So here is another great recipe from my shop at ALDI. I picked up another gluten free option – polenta! Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain. It comes from the same base as “pollen”. Thanks Wiki
My husband’s family is Croatian and eats polenta in the porridge form {which I am not a big fan of – as when the polenta cools it changes in texture} and so, I like to take it to the next level by pouring it into a lined pie dish, topping it with some grated parmesan and a drizzle of oil and baking until golden… as seen below.
This dinner is super simple and is all about creating all your flavour in the one baking dish {cause who enjoys washing up}. I used chicken drumsticks as they are a) very economical, b) are full of flavour and c) have the skin on {because I really think that is one of the best things about roast chicken}.
TWICED COOKED POLENTA AND ROAST CHICKEN
1 cup of polenta
2 cups of chicken stock
1/2 cup of grated parmesan
1/2 cup of shredded tarragon
10 chicken drumsticks
1 red onion
1 punnet of cherry tomatoes
2 tablespoons of red wine vinegar
olive oil
salt and pepper
extra tarragon and parmesan
Place your chicken drumbsticks, sliced red onion and cherry tomatoes in a baking dish and then drizzle with red wine vinegar and olive oil. Season with salt and pepper and place the remaining tarragon (from the bunch that you’ve purchased for this dish) around the chicken. Roast for 40 minutes at 180 degrees.
Whilst the chicken is baking, bring the chicken stock to the boil, add the polenta, stir for 10-15 minutes. Add the grated parmesan and shredded tarragon to the mix and allow to melt. Pour the polenta into a lined pie tin, top with extra grated parmesan, olive oil, salt and pepper and then bake for 15 minutes.
It’s not the prettiest of meals but it sure is tasty! What is your favourite part of the chicken? Do you shop at Aldi? Are you eating gluten free options?
