2 whole chicken breasts cut into bite size chunks
(Vegetarians can omit the chicken, adding one cup cooked kidney beans, one cup cooked corn
and one chopped capsicum…also substitute veggie broth for chicken)
1 large onion diced onion
3 cloves minced garlic
2 chopped red chillies (suit yourself how hot you like ’em,
asian reds for mild, red jalapenos for medium;
perhaps serranos or birdseyes for hot.
2 chopped green jalapenos
4 Tbs olive oil
1 800g tin of diced tomatoes, drained
1/4 cup sliced black olives
1 jar BYRON BAY CHILLI SMOKY RED BEAN SALSA
1/4 cup fresh chopped coriander
salt to taste
1 1/2 cups milk
1 tsp salt
4 Tbs butter
1 1/2 cups chicken broth
2 cups polenta or corn meal
2 1/2 cups shredded tasty cheese
Sprigs of fresh coriander
BYRON BAY CHILLI SALSA PICANTE ( mild or spicy)
Heat 1 tablespoon olive oil in pan.
Saute onion and garlic for 5 minutes.
Add red and green chillis and saute another 3 minutes.
Remove from heat and set aside.
In remaining olive oil, saute chicken in batches until just cooked.
Combine chicken with onions/peppers, tomatoes, olives, salsa and coriander.
Season to taste with salt.
Scald 1 1/2 cups milk with 1 teaspoon salt and 4 tablespoons butter.
Add 1 1/2 cups hot chicken broth.
Gradually stir in 2 cups polenta.
Cook, stirring until thickened.
Remove from heat and stir in 2 cups shredded cheese and 4 beaten eggs.
Oil a 3 quart shallow casserole dish and spread chicken filling evenly over the bottom.
Cover with polenta mixture and sprinkle with remaining 1/2 cup shredded cheese.
Bake at 180 for 45 minutes or until topping is set and lightly browned.
Serve with sour cream, coriander and salsa.
and vinaigrette alongside…enjoy!