Chicken with porcini and grilled polenta

Ingredients

For 1 serving

• Chicken breast140 g
• Porcini mushrooms150 g
• Polenta (cornmeal)55 g
• Garlic1 clove
• Parsleyto taste
• Chicken broth60 ml
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – November

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook for 10 minutes over low heat, stirring constantly, until thick and pulling away from the sides. Spread it about 1.5 cm thick in a wet tray and leave to firm up.
2. Meanwhile clean the porcini: scrape the soil off the stems with a small knife and wipe them with a damp cloth rather than washing them under the tap; slice them about half a centimetre thick.
3. Heat half the oil in a frying pan over medium-high heat with the peeled, crushed garlic, add the porcini and sauté for 8 minutes, until golden and the liquid they release has evaporated; salt them and finish with chopped parsley.
4. Slice the chicken breast about 1 cm thick. Heat the remaining oil in another pan over medium-high heat and brown it for 2 minutes per side, until golden; add the chicken stock and a few sprigs of thyme and cook for 6 minutes in total, until the chicken is cooked and the liquid has reduced.
5. Add the mushrooms to the chicken and season with salt and black pepper. Meanwhile slice the polenta and grill it on a very hot griddle pan for 2–3 minutes per side, until it has golden grill marks; serve everything together.