Ingredients

Topping:

• 2 tablespoons orange juice
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 300 g skinless chicken breast fillets
• olive or canola oil

Polenta base:

• 300 g can creamed corn
• ½ cup low-fat milk
• 2 egg whites, lightly beaten
• 1 cup polenta (cornmeal)
• 2 teaspoons baking powder
• 1 large onion, chopped
• ½ cup grated, low-fat cheese

Salsa:

• 4 medium tomatoes, chopped
• 1 large mango, chopped
• 300 g can corn kernels, drained
• 1 red onion, chopped
• 2 tablespoons coarsely chopped fresh coriander leaves
• 1 tablespoon coarsely chopped fresh mint leaves

Method

1. Preheat oven to 180°C (350°F).
2. To make topping, combine juice, honey, and soy sauce.
3. Add chicken, stir to coat, and refrigerate for 30 minutes.
4. Spray a chargrill pan or frying pan with oil and heat.
5. Cook chicken for 5-6 minutes on each side until golden brown and tender.
6. Cut into thin slices.
7. To make polenta base, whisk corn, milk and egg whites in a bowl.
8. Stir in polenta and baking powder, then onion and 3/4 of the cheese.
9. Spray a 20 x 30 cm baking tray with oil and pour in mixture.
10. Sprinkle with the remaining cheese.
11. Bake for 30-35 minutes or until golden and firm.
12. To make salsa, mix all ingredients in a bowl until combined.
13. Cut polenta into pieces and serve with chicken slices and salsa.