This is a great way to use up left over polenta. It is also a quick meal that can be served during the week.The aroma of roasted tomatoes, peppers and oregano is quite intoxicating and lingers well after dinner is finished.
I used chicken thighs, but breasts would be fine as well. Any good melting cheese would work for the top along with the goat cheese, I happened to have mozzarella on hand. Fontina and Gruyere would be excellent options. The polenta can be poured into any shape or cut into squares and topped as individual servings. Or you can make a fresh batch and let it cool while the vegetables and meat roast.
Polenta topped with Roast Vegetables and Chicken
- 1 batch polenta
- 6-8 medium Roma tomatoes cut in half
- 2-3 medium red bell peppers seeded and cut into large bite sized pieces
- 4 chicken thighs skinned and de-boned
- 3 tbsp fresh chopped oregano
- 5-8 cloves garlic cut into quarters
- 1/2 orange
- 1/4 cup Romano
- 4 tbsp goat cheese
- 1/2 cup quality melting cheese
- Olive oil
On a baking sheet place the tomatoes, peppers and garlic. Drizzle with olive oil, sprinkle 1 tbsp oregano and season with salt and pepper. Mix well to coat, flip the tomatoes so they are skin down and clear a space in the center of pan. Coat chicken in oil, sprinkle with 1 tbsp oregano and season with salt and pepper. Place in the center of pan. Squeeze juice out of orange half and drizzle over roasting pan. Roast at 370 degrees until chicken is done and vegetables browned, about 20 minutes. Sprinkle some romano and remaining oregano over polenta. Spoon vegetables and chicken on top and sprinkle the rest of the romano over it. Dot with goat cheese and remaining melting cheese. Bake until cheese melts and polenta is reheated, about 15 minutes.