Polenta con pollo, funghi e piselli

Method

1. Heat the olive oil in a frying pan. Add in the onion, chicken and mushrooms and fry until the chicken is golden on all sides, stirring often.

2. Add the peas and season with salt and freshly ground pepper.

3. Add in the chicken stock and allow to simmer.

4. Dip a knob of butter in the plain flour and add to the sauce, stirring over a low heat and allowing the sauce to thicken.

5. In the meantime bring a large pan of salted water to the boil. Add in the polenta in a steady stream and cook, according to packet instructions, stirring constantly, until it thickens.

6. Mix in most of the Parmesan cheese, season with salt and freshly ground pepper, stir well and place on a large serving plate.

7. Place the chicken mixture, with its sauce, on the polenta, sprinkle over the remaining Parmesan cheese and serve immediately with a cold glass of Italian dry white wine.