Family Creamy Polenta Bake with Sun-Dried Tomato Chicken, Roasted Broccoli and Mozzarella Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the broccoli on a sheet pan, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and some black pepper. Roast for 12 to 15 minutes at 220 °C / 425 °F, until tender with browned edges. Set aside.

3. 3

   Meanwhile, season the chicken with the remaining salt, black pepper, oregano, and thyme.

4. 4

   Heat the remaining olive oil in a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring occasionally, until no longer pink. Add the onion and cook 4 more minutes. Stir in the garlic, sun-dried tomatoes, and red pepper flakes, and cook 1 to 2 minutes until fragrant. Remove from the heat.

5. 5

   In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat. Lower the heat and slowly whisk in the polenta to prevent lumps. Cook for 4 to 5 minutes, or according to package directions, until thickened.

6. 6

   Add the butter, cream cheese, 90 g (3 oz) mozzarella, and 25 g (1/4 cup) Parmesan to the polenta. Stir until smooth and creamy.

7. 7

   Spread the creamy polenta into the baking dish. Spoon the sun-dried tomato chicken mixture over the top, then add the roasted broccoli.

8. 8

   Top evenly with the remaining mozzarella and remaining Parmesan.

9. 9

   Bake at 200 °C / 400 °F for 18 to 22 minutes, until the cheese is melted and bubbling. For a deeper golden crust, broil for 2 extra minutes, watching closely.

10. 10

    Let rest for 8 minutes before serving. Finish with the chopped fresh parsley and serve hot.