Just before this happened I made this dish for a friend, who has recently been advised not to eat wheat. Polenta provided a good substitute for usual pasta/ bread etc! I didn't write down all the parts and it needs minor tweaking but it tasted good first time around!
For the polenta, I fried a little chorizo, stirred in instant polenta, seasoned and added stock, then cooked until thick, it sets very quickly so make sure you have everything ready! I think it needs more spice so will add a little chilli next time.
For the chicken, I combined ricotta with chopped sun-dried tomatoes (which had for some reason been lurking in the cupboards forever!) fresh basil and seasoning, stuffed into the chicken breasts and left to set firm, then wrapped in foil, baked until nearly cooked through and finished in a frying pan to colour. It could have been a little moister perhaps but am loathe to wrap in bacon as really can't stand the bacon-chicken combo!
The broccoli was kept simple, quickly boiled and tossed with pine-nuts and the dish finished with fresh basil oil.