Parmesan polenta with pulled chicken

Name: parmesan polenta with pulled chicken
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 mushroom broth tablet; 500 ml water; 250 g chicken breast; 300 g shallots; 2 el traditional olive oil; 500 g romatomat; 100 g polenta; 75 g Parmigiano Reggiano; 50 g unsalted butter or margarine; 1 el truffle oil

Polenta, originally a Northern Italian dish, can be eaten here with pulled chicken, oven tomatoes and truffle oil.

Ingredients

Kitchen Stuff

1 rectangular baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Bring the water to the boil with the bouillon tablet. Put the chicken in and put the fire low.
Poach the chicken for 10 minutes, take out the stock and let cool slightly. Keep the broth.
Cut the onions into pieces. Put them in the baking dish and drizzle with the olive oil.
Fry the shallots in the oven for 30 minutes. Spoon after 20 minutes and then add the tomatoes.
Pull the cooked chicken fillet with two forks into tufts (pulled chicken).
Bring the stock to the boil and add the polenta. Let boil for 7 minutes to a thick porridge. Turn off the heat.
Grate the parmesan cheese. Add the cheese and butter and stir until they are absorbed. Divide the polenta over the bowls.
Divide the chicken over it and sprinkle with the truffle oil. Spoon the roasted shallot and tomato.