Sumac Chicken With Blue Cheese Polenta - cooking recipe

Ingredients

1/2 lb cherry tomatoes
4 cups chicken stock
2 sprigs fresh thyme
1 strip lemon zest
1 None bay leaf
1 tbsp sumac
4 None skinless chicken breasts
2 cups milk
3/4 cup instant polenta
4 oz soft blue cheese
2 oz watercress

Preparation

Preheat the oven to 400\u00b0F. Place tomatoes on a baking sheet and roast 15 mins.
Meanwhile, for the chicken, bring thyme, lemon zest, bay leaf, sumac, half the stock and 2 cups water to a boil in a large saucepan. Add chicken, return to a boil and simmer gently over low heat, 10 mins, or until chicken is just cooked through.
For the polenta, bring milk and remaining stock to a boil in a separate medium saucepan. Gradually stir in polenta in a steady stream. Cook, stirring, over low heat 3 mins, or until soft. Crumble in the cheese and stir until melted. Season to taste with salt and black pepper.
Slice chicken and sprinkle with salt and black pepper. Divide polenta between 4 serving plates and top with chicken. Serve with watercress and roasted tomatoes.