Pesto Chicken & Roasted Tomato Polenta Bowl
Seared chicken coated in basil pesto on creamy parmesan polenta, with blistered cherry tomatoes and peppery arugula.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Polenta takes about 20 minutes of stirring now and then, which is just enough time to blister the tomatoes and sear the chicken. Pesto goes on after cooking: heat dulls fresh basil and can make it taste bitter.
Why this recipe works
Creamy polenta soaks up the oil from the pesto and the juices from the tomatoes, so the bowl tastes sauced without a separate sauce. Adding the pesto off the heat keeps the basil bright green and aromatic.
Ingredient notes
Coarse cornmeal labelled polenta gives the best texture; instant polenta cooks in 5 minutes but is less creamy. Store-bought pesto is fine; look for one made with olive oil rather than a blend of cheaper oils.
Common mistakes
- Cooking the pesto in the pan, which darkens the basil and separates the oil.
- Under-cooking polenta; it should be smooth, not sandy.
What to serve with it
Extra Parmesan shavings or a squeeze of lemon over the arugula are good additions.
Meal prep
Polenta firms up as it cools. Reheat it with a splash of water or milk, whisking until creamy again. Add arugula fresh.
More bowls like this
Cooking tips
Whisk the cornmeal in slowly and keep whisking for the first minute to prevent lumps. If the polenta gets too thick while you finish the chicken, whisk in a few tablespoons of hot water.
Swaps and variations
Use chicken thighs and cook a minute or two longer to 165°F (74°C). Leave out the butter and Parmesan and use a vegan pesto for a dairy-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat polenta and chicken until steaming (165°F / 74°C).
Recipe
Pesto Chicken & Roasted Tomato Polenta Bowl
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the tomatoes
- For the polenta
- For the chicken
You’ll need: rimmed sheet pan; medium saucepan; large skillet; whisk; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the tomatoes with 1 tablespoon olive oil and 1/4 teaspoon salt on a sheet pan and roast 15 to 18 minutes, until the skins split and wrinkle.
-
Bring the water and 3/4 teaspoon salt to a boil in a saucepan. Whisk in the cornmeal in a slow stream, then reduce to low and cook 20 to 25 minutes, stirring every few minutes, until thick and creamy and the grains no longer taste gritty. Stir in the Parmesan and butter.
-
Season the chicken with 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
-
Sear the chicken 4 minutes without moving, turn and cook 3 to 4 minutes more, until golden and 165°F (74°C) inside.
-
Remove the skillet from the heat, add the pesto and toss to coat the chicken in the residual warmth.
-
Spoon the polenta into 4 shallow bowls. Top with the pesto chicken, blistered tomatoes and a handful of arugula.
Questions
Can I make the polenta ahead?
Yes. It sets firm in the fridge; whisk it over low heat with a little water to loosen it.
Is polenta gluten-free?
Plain cornmeal is naturally gluten-free, but check that the brand is processed in a gluten-free facility if you need it.
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