Polenta with Pesto Chicken and Broccolli

Another first from HelloFresh!, I had never tried Polenta let alone cooked it.

2 Chicken breasts, Polenta, Garlic, Basil, Pine Nuts, Milk, Parmesan, Creme Fraiche

Preheat your oven to 190C. As we have learnt first we chop everything up! The garlic basil and pine nuts need to be as finely chopped as possible, nothing should be larger than a grain of rice.

Mix the creme fraiche, basil, Parmesan, and pine nuts with a pinch of salt. Sprinkle the garlic on top of the chicken then spread 2/3 of the creme fraiche on top before baking for 20 minutes.

Boil a pan of 250mls milk and 200mls of water. Add the polenta while whisking, continue whisking for 2 minutes, add a teaspoon of butter and whisk for 2 more minutes before taking off the heat.

Cook the broccoli in a pan of boiling water and serve with the remaining creme fraiche mixture on top. Whisk 50mls of milk in to polenta ro loosen it up the slice and serve the chicken on top.

Result:

This was quite a complicated recipe but produced a really delicious meal that I would make again. The polenta didn't have much flavour but provided a really nice moist base for the chicken.

Recipe Score:

Make sure you read the whole recipe first, it's easy to get confused on this one!