Instructions: Puree the tomato, 1 clove of garlic, onion, pepper (de-seeded), red chilli and anchovy in a food processor to a chunky sauce consistency.

Season well with salt and pepper and a little olive oil. Mix this together with some chopped basil and the raw polenta. Place this on top of the chicken which has been pan-fried.

Bake in a pre-heated oven at 200C for about 15 minutes until crunchy on top.

Peel and cube the courgettes into 1cm squares. Saute courgettes and red pepper in a hot pan with chopped garlic, butter and fresh thyme.

Finish with fresh parmesan and salt and pepper.

Remove the chicken and place under grill to crisp topping.

Serve with the chicken on top of the sauteed courgettes and garnish with some fresh basil leaves and a few parmesan shavings.

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