...and Griddled Polenta.
First make the polenta. Cook according to the packet, making it quite stiff. Stir in some butter and diced gorgonzola until dissolved, season well then
pour onto a tray lined with greaseproof paper, spreading out into a layer about ½ to ¾ inches thick. Chill for a couple of hours, then cut into small patties,
about 2 in by 3 in. Put chicken breasts between layers of cling film and batter out to thin escalopes with a meat mallet. Make a thin white sauce with butter,
flour and whole milk, season well and add diced gorgonzola. Keep warm. Dust the escalopes with seasoned flour and sauté in olive oil until cooked and browned
on each side. Fry the polenta cakes in a little olive oil in a griddle pan until crisp and lightly charred. Serve the chicken with the gorgonzola sauce,
polenta cakes and some green beans.