30 Min
pretty easy
4 People
Rating starstarstarstarstar
Chicken Tenders with crunchy polenta and coleslaw - Crispy, cheesy polenta slice with mildly spiced chicken, grilled corn and coleslaw.
1. Set oven to 220ºC and grate parmesan. 

Bring 1L water to the boil. Slowly stir in polenta. Cook over medium heat for 3 minutes, or until thickened. Add 1/2 tsp salt, half the grated parmesan, thyme leaves and 1 tbsp butter. Stir to combine

2. Spread polenta over a lined baking tray to 1-2cm thickness, leaving it quite rough. Drizzle with 1/2 tbsp oil and top with remaining grated parmesan. Bake for 15-20 minutes, or until golden.

3. Shuck corn cobs and rub with 1 tsp oil. Bake in the oven for 10 minutes, alternatively cook in a grill pan, turning until charred.

4. Rub chicken tenderloins with 1 tsp cumin, 1 tsp smoked paprika, crushed garlic and 1 tbsp oil. Heat a grill or frypan over high heat and cook chicken for 2-3 minutes on each side, or until cooked through.

5. Dice capsicum and toss with coleslaw mix, 2 tbsp mayonnaise and 2 tbsp lime juice. Season with salt and pepper to taste.

6. Cut polenta into triangles and serve with chicken, corn and coleslaw.

Add some honey to the coleslaw for a sweeter finish and use natural yoghurt instead of mayonnaise if you prefer.

parmesan cheese 1/2 block
polenta 1/2 packet
thyme 1/2 packet
corn cobs x2
chicken Tenderloins 600g
garlic 1 clove
green capsicum 1
coleslaw 1 bag
lime 1
ground cumin (1 tsp)
smoked paprika (1 tsp)
mayonnaise (2 tbsp)

From your pantry: Oil + butter (for cooking) salt & pepper