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Polenta bowl with chicken strips
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 423
  • Fat about 13g
  • Carbohydrates about 32g
  • Protein about 42g
This is needed
This is needed for 4 people
  • 150 g fine polenta (2 mins.)
  • 6 dl vegetable bouillon
  • 1 onions, thinly sliced
  • 100 g kale, chopped
  • oil for frying
  • 600 g chicken strips
  • 1 dl white wine
  • 2 dl vegetable bouillon
  • cream cheese with herbs (e.g. Cantadou)
  • a little salt to taste
  • a little cress
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And that's how it's done
And that's how it's done
Bring the stock to the boil. Stir in the polenta, simmer for approx. 2 mins. over a low heat, stirring continuously to form a thick paste, cover and set aside.
Heat the oil in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove from the pan. Heat a dash of oil in the pan, sauté the onion and kale for approx. 4 mins. Add the wine and reduce to half the volume. Pour in the stock, return the chicken to the pan, cover and simmer for approx. 5 mins. Stir in the cream cheese, bring to the boil, season with salt. Serve the polenta with the chicken strips, garnish with cress.