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Gochujang Roast Chicken Thighs

Polenta Checker

  • Spinach 60.0 g
  • Ricotta Cheese​ 60.0 g
  • Lemon Zest 15.0 g

Yellow Polenta Layer

  • Water 600.0 ml
  • Salt 5.0 g
  • Butter 30.0 g
  • Cornmeal 125.0 g

Green Polenta Layer

  • Water 500.0 ml
  • Salt 1.0 tsp


  • Parmesan Cheese 30.0 g

Add a Korean twist by incorporating the spicy, fermented taste of gochujang with how you cook your chicken. Serve along with salty ricotta cheese, and a colourful polenta cake to temper these wild flavours.



  1. Gochujang Roast Chicken Thighs

    • Mix gochujang, salt, soy sauce, Knorr Pronto Italian Tomato Sauce, sesame oil, and garlic until well-combined.
    • Add the pieces of chicken in half of the sauce mixture. Gently massage the marinade into the meat. Cover and refrigerate overnight.
    • On the next day, preheat the oven to 220°C. Place the marinated chicken pieces on a baking tray that is lined with baking foil.
    • Pour the rest of the gochujang marinade over the meat. Roast for 30 minutes, or until cooked.
  2. Polenta Checker

    • Blanch spinach briefly in a large pot of boiling water, then drain and let it cool afterwards.
    • Squeeze all excess moisture from the spinach and roughly chop. In a blender, combine chopped spinach and ricotta, then season accordingly with salt and pepper.
    • Blend into a smooth paste, then add the lemon zest. Set aside.
  3. Yellow Polenta Layer

    • Add all the ingredients in a stock pot, then bring to a boil.
    • Let it simmer in order to become a thick paste, then pour into a square baking dish. Set aside to cool.
  4. Green Polenta Layer

    • Add all the ingredients, along with the spinach paste in a stock pot then bring to a boil.
    • Let it simmer so it becomes a thick paste, then pour on top of the yellow polenta layer. Cool it down and let it set.
  5. Plating

    • When the polenta sets, cut the layer, then arrange them on a plate.
    • Sprinkle with parmesan cheese.
    • Plate the sauce first, then place the roasted chicken on the side of the checkered polenta.