Polenta Chicken Cake

Name: Polenta Chicken Cake
Yield: 10
Ingredients: 1 1/2 kg boneless chicken thighs; 4 cloves of garlic, minced; 1 onion, diced; 1/3 cup olive oil; 5 tomatoes, peeled and seeded, cut into pieces; 1 liter chicken broth; 2 cups polenta; 2 cups grated mozzarella cheese; Salt and pepper to taste

1
1 1/2 kg boneless chicken thighs
2
4 cloves of garlic, minced
3
1 onion, diced
4
1/3 cup olive oil
5
5 tomatoes, peeled and seeded, cut into pieces
6
1 liter chicken broth
7
2 cups polenta
8
2 cups grated mozzarella cheese
9
Salt and pepper to taste

Ingredients

1
1 1/2 kg boneless chicken thighs
2
4 cloves of garlic, minced
3
1 onion, diced
4
1/3 cup olive oil
5
5 tomatoes, peeled and seeded, cut into pieces
6
1 liter chicken broth
7
2 cups polenta
8
2 cups grated mozzarella cheese
9
Salt and pepper to taste

Directions

1
Season the chicken with garlic and onion
2
Transfer it to a pan with olive oil, add tomato and cook covered, stirring occasionally until the chicken is cooked through and golden brown
3
If necessary, add a little water
4
Season
5
Remove from heat, debone the chicken and reserve
6
In another pan, combine chicken broth and polenta
7
Cook, stirring until thickened
8
Place half of the polenta in an open-bottomed 20cm diameter mold, greased with olive oil and topped with shredded chicken and tomato sauce
9
Distribute mozzarella cheese and cover with the remaining polenta
10
When serving, place it in a hot oven (200°C) for 20 minutes
11
Unmold onto a platter and serve immediately
12
Serves 10
13
Approximately 381 calories per serving.