Criollo Polenta Bake with Paprika Chicken, Roasted Pumpkin and Sardo Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon oregano. Roast for 25 minutes, until tender with browned edges.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened. Stir in the garlic, sweet paprika, and mild crushed chili, and cook for 30 seconds more.

3. 3

   Add the cubed chicken, 1/2 teaspoon salt, and the remaining black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is just cooked through and still juicy. Turn off the heat and mix in the chopped parsley.

4. 4

   In a medium saucepan, bring the broth and milk to a gentle boil. Add 1/2 teaspoon salt. Rain in the polenta while whisking constantly. Cook for 3 to 5 minutes until thickened. Stir in the butter and 40 g (1.4 oz) grated Sardo cheese until creamy.

5. 5

   Lightly grease a baking dish. Spread half of the polenta on the bottom. Cover with the chicken mixture, then the roasted squash, and finally spread the remaining polenta on top.

6. 6

   Sprinkle the remaining 80 g (2.8 oz) grated Sardo cheese and the remaining 1/2 teaspoon oregano over the surface. Bake at 200 °C / 400 °F for 15 minutes, until the cheese is melted and the top is golden around the edges.

7. 7

   Let it rest for 5 minutes before serving so it firms up slightly and is easier to portion.