Parmesan polenta with pulled chicken and oven tomatoes

Name: parmesan polenta with pulled chicken and oven tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 250 ml water; 1 chicken broth tablet; 4 shallots; 1 el traditional olive oil; 250 g romatomat; 150 g chicken breast; 50 g polenta corngris; 40 g Parmigiano Reggiano; 25 g unsalted butter or margarine; 10 g truffle oil

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

Ingredients

Kitchen Stuff

1 baking dish (14 x 18 cm)

Directions

Preheat the oven to 200 ° C.
Bring the water to the boil with the bouillon tablet.
Meanwhile, peel the shallots and cut into pieces. Put in the baking dish and drizzle with the oil.
Fry the shallot for 30 minutes in the middle of the oven. Spoon after 20 minutes and add the last 10 minutes.
Add the chicken breast as the stock and reduce the heat. Poach the chicken with the lid on the pan 10 min. Turn halfway.
Remove the chicken from the stock and allow to cool slightly. Keep the broth. Pull the cooked chicken fillet into tufts with two forks (pulled chicken).
Fill the broth with boiling water until you have 250 ml again. Bring to the boil and add the polenta. Allow the polenta to cook for 7 minutes, stirring, until thick.
Turn off the heat. Grate the cheese and add together with the butter. Keep stirring the polenta until the cheese and butter are completely absorbed.
Divide the polenta over the bowls or plates. Divide the pulled chicken over it and sprinkle with the truffle oil. Spoon the roasted shallot and tomato and serve.