Difficulty Easy
30 Min
Piatto unico
15 Portions
1
Tapenade: chop finely the olives, capers and the anchovies. Add enough olive oil to make mixture creamy. Drizzle with lemon juice.
2
Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
3
Pour the polenta into a greased pan, level the surface and let it cool.
4
Cut the polenta into sticks. Bake into the oven at 200° for 12-15 minutes.
5
Slice the chicken breast and cook on a preheated grill.
6
Wash the celery and the cherry tomatoes. Slice the celery and dice the tomatoes.
7
Put all the ingredients on the dish and drizzle with olive oil. Add the polenta sticks, the parsley and the tapenade.
