The polenta

1. Bring the stock to boil in a pan. Add the polenta while you keep stirring. Do not do this too fast, because otherwise you will get lumps in your polenta. Continue stirring.
2. Leave the polenta to boil for about 2 minutes. The polenta is done when it is as thick as puree. Stir a few rings of spring onion through the polenta. Flavour it with the butter, salt and pepper.
3. Pour the polenta in an oven dish or on a baking tray, a layer of about 1 cm thick.
4. Leave the polenta to cool completely.
5. When the polenta has cooled down you can cut it in cubes.
6. Heat some oil in a pan and bake the polenta cubes on all sides until they get a crunchy crust. This takes about 10 minutes.

The stuffed chicken breast

1. Fry for the stuffed chicken breast the spinach for a few minutes. Cut the sundried tomatoes in pieces and crumble the feta. Put this in a bowl together with the spinach and flavour with pepper and salt.
2. Pre-heat the oven to 180 degrees Celsius.
3. Slice the chicken breasts open on one side and stuff them with the spinach mixture. Use toothpick halves to close the chicken breasts and to prevent the filling from falling out when baking.
4. Heat some oil in a pan and fry the chicken breasts on both sides. They don’t have to be entirely done from the inside.
5. Put the chicken breasts in a greased oven dish and place them in the oven for 20 minutes.