- 1.
Slice each chicken breast into 5-6 strips. Warm 1 tbsp oil in a large pan over a medium heat. Fry the chicken for 4-5 mins till golden. Transfer to a plate.
- 2.
Peel and thinly slice the onion. Add to the pan and sweat for 3-4 mins.
- 3.
Finely slice the red peppers and garlic. Halve the cherry tomatoes.
- 4.
Tip the peppers, garlic and cherry tomatoes into the pan and season. Pour in 3 tbsp water. Cook on a low heat for 20 mins, till all the veg are tender.
- 5.
Finely grate the cheddar and set aside.
- 6.
Pour 750 ml boiling water into a separate pan and bring to the boil. Add a generous pinch of salt. Pour in the polenta in a constant trickle, stirring vigorously with a wooden spoon. Cook for 4-5 mins, stirring constantly, till it thickens and starts to pull away from the sides of the pan. Stir in the cheddar.
- 7.
Return the chicken to the peperonata and warm through. Serve alongside dollops of the polenta. Scatter over some basil leaves and serve.