This recipe is absolutely delicious, a bit more work than the others but looking pretty good!
For 4 people
- Prep Time : 20 minutes
- Cook Time : 30 minutes
1/ In a serving bowl half filled with water put in your tomato paste the garlic ,crushed, and the spices, mix them all.
2/In your pan at a very high heat with a splash of oil put in your tomatoes cut in four and cook them without stirring for 5-7mn until they start to caramelized nearly burn only then add the mix of water, tomato paste….. let it cook until the water has totally evaporated 10-15mn. Turn down the heat, add the spinach and cook for a further 5mn.
3/ In your pan, at a very high heat, drizzle some oil then place your chicken breast(season to taste), leave them to cook for a full 5-7mn then turn down the heat, turn the chicken breasts let them cook for another 2-3mn, cover your chicken with a lid and let them rest while you are doing the polenta.
4/ In a pot on a high heat add your sliced mushrooms and cook them for 3-4 mn then add the milk the polenta and the parmesan, keep on stirring until the polenta thicken(2-3mn). Add more milk if requires, as your polenta should be creamy, not stiff.
For the presentation put your polenta in a small cup or something similar and then slide it onto your plate, take 1-2 spoons of the tomato spinach, place them beside your polenta and your chicken on top voilà!