Name: Polenta crumbed chicken with corn salsa salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 sweetcorn; 1 red onion finely chopped; 2 tomatoes chopped; 1 red chilli deseeded and finely chopped; 400 g red kidney beans tinned, drained and rinsed; handful fresh coriander finely chopped; maize meal polenta; sea salt and freshly ground black pepper; 1 chicken breast fillets; flour; 1 eggs beaten; sunflower oil; 4 potatoes; sour cream

Recipe Disclaimer

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Ingredients (14)

SALSA SALAD:

2	sweetcorn
1	red onion — finely chopped
2	tomatoes — chopped
1	red chilli — deseeded and finely chopped
400 g	red kidney beans — tinned, drained and rinsed
handful	fresh coriander — finely chopped
	maize meal — polenta
	sea salt and freshly ground black pepper
1	chicken breast fillets
	flour
1	eggs — beaten
	sunflower oil

TO SERVE:

4	potatoes
	sour cream

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Method:

Cook the mealies in boiling water until tender and scrape off the kernels, mix with the onion, tomatoes, chilli, kidney beans and coriander.

Mix the polenta with enough salt and pepper to season it well. Dip the chicken pieces in the flour, then egg, then polenta.

Heat two tbsp oil in a frying pan over a medium-high heat and fry the chicken pieces for two minutes per side or until crisp and cooked through. Add more oil if necessary.

Serve the chicken pieces with the salsa salad and baked potatoes topped with sour cream.

COOK’S NOTE:
You could add a dash of red wine vinegar and sunflower oil to the salsa. Use chicken breast fillets instead to make polenta schnitzels. To make it gluten free and to avoid the frying, dip the mini chicken breast fillets in the egg and then straight into the polenta, place on a baking sheet and bake at 200C for 15 minutes.

Words and image: Fairlady

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