Pampas-style creamy polenta bake with paprika chicken, golden leeks, and crispy sardo topping

Instructions

1. 1

   Preheat the oven to 220°F / 105°C to keep the stock warm if needed, then raise it to 425°F / 220°C for the final gratin. Grease a roughly 12 x 8 in baking dish with 1 tablespoon of olive oil.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and crushed chili flakes. Cook for 6 to 8 minutes until the chicken is browned and cooked through. Remove and set aside.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the onion and leek with a pinch of salt. Cook over medium heat for 10 to 12 minutes, stirring, until deeply golden and tender.

4. 4

   Add the garlic, dried oregano, and diced tomato. Cook 2 to 3 minutes more until the tomato just softens. Return the chicken to the skillet, mix with 40 g (1 1/2 oz) of the grated sardo cheese and 2 tablespoons of chopped parsley. Adjust salt and pepper. Set the filling aside.

5. 5

   In a large saucepan, bring the chicken stock and milk to a gentle boil. Add 1 teaspoon salt. Rain in the polenta while whisking constantly to avoid lumps. Cook for 4 to 6 minutes, stirring, until creamy and thick.

6. 6

   Spread half of the polenta in the greased baking dish. Evenly distribute the chicken, leek, and tomato filling on top. Cover with the remaining polenta and smooth the surface with a damp spoon.

7. 7

   In a bowl, combine the breadcrumbs with the remaining 100 g (3 1/2 oz) grated sardo cheese, the rest of the parsley, and a pinch of black pepper. Sprinkle this mixture over the bake.

8. 8

   Bake at 425°F / 220°C for 18 to 22 minutes, until the top is deeply golden and crisp. If you want more color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   Let rest for 8 minutes before serving so the bake can set and slice more neatly.