Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 6.11 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 40grams butter
- 1 1/2 cup milk
- 500grams chicken thigh fillets, diced
- 1 small green capsicum, diced
- 1 small red capsicum, diced
- 1 red onion, halved, thinly sliced
- flat-leaf parsley leaves (to garnish)
- 3/4 cup instant polenta
- 125grams can corn kernels, drained
- 3/4 cup mexican three cheese blend (or grated tasty cheese)
- 2tablespoons olive oil
- 375grams Select Chunky Salsa Sauce Medium
Method
Step 1 of 3
Heat oil in a frying pan over medium heat. Add onion and capsicum and cook, stirring occasionally, for 8 minutes or until tender. Add chicken and stir. Cook for 10 minutes or until chicken is golden. Add salsa and 1/2 cup water. Bring to the boil, reduce heat and simmer for 5 minutes. Stir in corn. Transfer to a heatproof dish.
Step 2 of 3
Bring milk and 11/2 cups water to the boil in a saucepan. Gradually add polenta in a steady stream, stirring constantly, until combined. Cook, stirring constantly, for 2 minutes or until thickened and tender. Remove from heat. Stir in butter and 1/2 cup cheese.
Step 3 of 3
Preheat grill on high. Spoon polenta over chicken mix and top with remaining cheese. Grill for 10 minutes until golden. Season and garnish with parsley. Serve with green salad, if desired.
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