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Ingredients

Topping:

  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 300 g skinless chicken breast fillets
  • olive or canola oil

Polenta base:

  • 300 g can creamed corn
  • ½ cup low-fat milk
  • 2 egg whites, lightly beaten
  • 1 cup polenta (cornmeal)
  • 2 teaspoons baking powder
  • 1 large onion, chopped
  • ½ cup grated, low-fat cheese

Salsa:

  • 4 medium tomatoes, chopped
  • 1 large mango, chopped
  • 300 g can corn kernels, drained
  • 1 red onion, chopped
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 1 tablespoon coarsely chopped fresh mint leaves

Method

  1. Preheat oven to 180°C (350°F).
  2. To make topping, combine juice, honey, and soy sauce.
  3. Add chicken, stir to coat, and refrigerate for 30 minutes.
  4. Spray a chargrill pan or frying pan with oil and heat.
  5. Cook chicken for 5-6 minutes on each side until golden brown and tender.
  6. Cut into thin slices.
  7. To make polenta base, whisk corn, milk and egg whites in a bowl.
  8. Stir in polenta and baking powder, then onion and 3/4 of the cheese.
  9. Spray a 20 x 30 cm baking tray with oil and pour in mixture.
  10. Sprinkle with the remaining cheese.
  11. Bake for 30-35 minutes or until golden and firm.
  12. To make salsa, mix all ingredients in a bowl until combined.
  13. Cut polenta into pieces and serve with chicken slices and salsa.
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