Gochujang Roast Chicken with Ricotta and Spinach Polenta

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.

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.
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.
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.
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.
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.