I hate cooking on work nights! This roasted chicken and polenta bowl is one of my go-to weekday dinners. I always grab a rotisserie chicken when I am at Whole Foods; the lemon and herb one is my favorite. I make this polenta bowl with the leftovers the following day.
Prepare polenta according to the package. I usually half the recipe since there are only two of us I am cooking for.
While the polenta cooks prep all the vegetables. I pull apart the chicken and put it aside. I prefer to eat it cold but you can alway heat it up. Wash and dry the tomatoes and arugula, crumble the feta (the one I get comes in a giant brick.)
As the polenta continues to cook I heat up the vegetables. I prefer them to be more blistered than really cooked. I add a little butter and garlic to a pan. Once it starts to foam a bit I add in the tomatoes. When those start to char I add in the arugula. Usually, this process takes less than 5 minutes. Again I don’t like the vegetables to be sauteed.
When the polenta is finished just scoop everything into a bowl and enjoy!