Polenta can be polarising - many people dismiss it as bland, but when you fold in plenty of mascarpone and parmesan, along with puréed winter greens, we assure you it won't want for flavour. We use instant polenta when time is tight; for a weekend version, consider using regular polenta for extra texture.
- 2 tbsp coarsely chopped thyme
- 2 tbsp coarsely chopped oregano, plus extra to serve
- 3 garlic cloves, coarsely chopped
- 2 tbsp olive oil
- 8 chicken thighs, on the bone
- 200 gm mixed dark-green leaves, such as kale, silverbeet and spinach, coarsely chopped
- 500 ml chicken stock (2 cups)
- 200 gm instant polenta
- 50 gm parmesan, finely grated
- 200 gm mascarpone
- 1Preheat oven to 220C. Blitz herbs, lemon rind, 2 garlic cloves and olive oil in a food processor to combine, season to taste and add half the lemon juice. Transfer to a bowl, add chicken, massage to coat well, then spread on a large baking tray lined with baking paper and roast until browned and cooked through (15-18 minutes).
- 2Meanwhile, blanch greens until wilted (30 seconds to 1 minute), drain and refresh, then blitz in a food processor with remaining garlic to a purée.
- 3Bring stock and 300ml water to the boil in a saucepan, rain in polenta, whisking continuously, then season generously to taste. Reduce heat to medium and simmer, whisking, until thick and smooth (3-4 minutes). Remove from heat, whisk in parmesan, then swirl green purée and mascarpone through to form ripples.
- 4To serve, divide green polenta among serving bowls. Squeeze remaining lemon over roast chicken, place on top of polenta, drizzle with roasting juices and serve hot scattered with extra oregano.