Sumac Chicken With Blue Cheese Polenta

• 1/2 lb cherry tomatoes
• 4 cups chicken stock
• 2 sprigs fresh thyme
• 1 strip lemon zest
• 1 None bay leaf
• 1 tbsp sumac
• 4 None skinless chicken breasts
• 2 cups milk
• 3/4 cup instant polenta
• 4 oz soft blue cheese
• 2 oz watercress

1. Preheat the oven to 400u0b0F. Place tomatoes on a baking sheet and roast 15 mins.
2. Meanwhile, for the chicken, bring thyme, lemon zest, bay leaf, sumac, half the stock and 2 cups water to a boil in a large saucepan. Add chicken, return to a boil and simmer gently over low heat, 10 mins, or until chicken is just cooked through.
3. For the polenta, bring milk and remaining stock to a boil in a separate medium saucepan. Gradually stir in polenta in a steady stream. Cook, stirring, over low heat 3 mins, or until soft. Crumble in the cheese and stir until melted. Season to taste with salt and black pepper.
4. Slice chicken and sprinkle with salt and black pepper. Divide polenta between 4 serving plates and top with chicken. Serve with watercress and roasted tomatoes.

cherry tomatoes, chicken stock, thyme, lemon zest, bay leaf, sumac, chicken breasts, milk, instant polenta, blue cheese, watercress

Taken from recipes-plus.com/api/v2.0/recipes/29627 (may not work)