Pour water into a pot and bring to a boil.

When the water boils, add cornmeal and salt.

Cook the porridge for about 10 minutes until it is creamy.

Remove the pot from the heat and add half of the Parmesan. Season to taste with salt and pepper.

Pour the polenta into a dish greased with olive oil and place it in the refrigerator.

Let the dish chill for about two hours or longer. Alternatively, you can make the porridge the day before and let it chill overnight. 

Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) with fan.

Cut the now set polenta into fry-sized pieces and place them on a baking sheet with parchment paper. 

Brush the polenta fries with olive oil and sprinkle them with salt, rosemary, and the remaining Parmesan. 

Bake the polenta fries in the oven for about 25 minutes until they are crispy and golden. 

 

Place the chicken fillets in a freezer bag and pound them flat with a rolling pin. 

Dredge the meat in flour seasoned with salt and pepper.

Heat a pan with oil and add a dollop of butter.

Fry the chicken in the pan over medium heat until it is golden and cooked through.

 

Thaw the peas by pouring boiling water over them and then let them drain well in a sieve. 

Put the peas in a blender and add sour cream. 

Blend into a coarse mash and season to taste with salt, pepper, lemon zest, and juice. 

 

Serve the chicken with the crispy polenta fries and the creamy pea mash.

Feel free to serve a salad with the dish as an extra side.