Set oven to 220ºC. Bring a saucepan with 900ml water to the boil, adding 1 stock cube to dissolve (see notes). Gradually add polenta, stirring, until thickened. Take off heat, stir in cheese to melt.
2. Bake the polenta
Tip polenta onto a lined oven tray and spread out to 1-2 cm thickness. Drizzle with olive oil and season with pepper. Bake in the oven for 20 minutes or until golden and set.
3. Seal the chicken
Heat a large pan with 2 tbsp oil over medium-high heat. Add diced chicken to cook. Slice and add red onion, cook for 4-5 minutes or until onion has softened. Season with 1 tsp oregano, salt and pepper.
4. Make the sauce base
Dice tomatoes and chop rosemary leaves, add to pan with tomato paste and 1 tbsp balsamic vinegar.
5. Simmer the sauce
Grate zucchini and chop broccoli into florets. Add to pan as you go. Stir in 1/2 cup water, cover and cook for 8-10 minutes. Adjust seasoning with salt and pepper to taste.
6. Finish and plate
Slice polenta and serve topped with Italian chicken.
Serve this dish with soft polenta if you are short on time. Cook step 1 last and add the cheese to melt.
Roast the broccoli next to the polenta if you prefer!
Instant polenta, 1 tub (250g)
Cheese, 1/2 packet *
Diced chicken breast fillet, 600g
Red onion, 1
Rosemary, 1 sprig
Tomato paste, 1 sachet
From your pantry
Olive + oil for cooking, salt, pepper, chicken or veg stock cube (1), dried oregano, balsamic vinegar