Grilled veggies, polenta and chicken casserole

1
Ramona's Cuisine -

By
@ramonascuisine

Try this scrumptious chicken casserole with mixed grilled veggies and polenta, a ‘taste jackpot’ for your taste buds.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 people
Prep:
10 Min
Cook:
30 Min
Method:
Grill

Ingredients

  • INGREDIENTS TO PREPARE THE CHICKEN CASSEROLE

  • ·
    500 g chicken thighs
  • ·
    2 courgettes
  • ·
    2 aubergines
  • ·
    2 onions (red or white)
  • ·
    2-4 red peppers
  • ·
    500 ml passata (or any tomato juice or chopped ones canned or fresh)
  • ·
    2-3 tbsp olive oil
  • ·
    100 g kalamata olives
  • ·
    2 springs thyme (fesh or dry)
  • ·
    2 tsp himalayan salt
  • ·
    2-3 cloves garlic (finely chopped)
  • ·
    pepper
  • ·
    parsley (fresh) to garnish
  • INGREDIENTS TO PREPARE THE POLENTA

  • ·
    150 g polenta flour
  • ·
    500 ml water
  • ·
    salt
  • ·
    1 pinch rosemary (chopped)

How to Make Grilled veggies, polenta and chicken casserole

Step-by-Step

  1. Wash and chop all vegetables. Put them into a big tray/bowl. Sprinkle some olive oil and salt over them.
  2. Using a griddle pan or charcoal BBQ (best taste) grill all vegetables. **
  3. Cook the chicken either in a pan or on BBQ.
  4. Place a pot with the water for the polenta on medium/high fire, add the salt and allow to boil.
  5. Separately, place a deep frying pan over medium heat, put a tbsp of olive oil and put all grilled vegetables in. Cook them covered with some salt on low fire sprinkling water from time to time so that they don't stick to the pan. Cook for 5 min.
  6. Add the Passata, mix well and cook for 15' from boiling point on low fire. Cook covered for 10 min and uncovered for 5. Add the olives in the last 2 minutes of cooking so they just about release a little bit of flavour but don't really get to cook. Don't worry if you forget just add them at the end.
  7. While the casserole is simmering away, let's go back to our lovely polenta. When the water for the polenta is boiling, add the chopped thyme or rosemary and then the polenta flour while stirring gently until it all homogenizes. Continue to stir for about 2 minutes and then allow to cook for 2 minutes. Repeat this 3-4 times and then take out on a plate.
  8. When casserole is ready and most juices have reduced down is ready so turn heat off, add the finely chopped garlic stir for 10 seconds and sprinkle some chopped parsley.

Printable Recipe Card

About Grilled veggies, polenta and chicken casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mediterranean
Dietary Needs: Gluten-Free Low Carb
Other Tag: Healthy




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