Savory Ground Chicken and Herb-Infused Polenta Cakes with Roasted Tomato Salsa

Begin by preheating your oven to 400°F (200°C). In a medium saucepan, bring 4 cups of chicken broth to a boil.

Gradually whisk in 1 cup of polenta, stirring continuously to prevent lumps. Cook for about 5 minutes until thickened, then remove from heat.

Stir in 1/2 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh basil, and 1 tablespoon of chopped fresh parsley.

Spread the polenta mixture into a greased 9x9 inch baking dish and let it cool for about 15 minutes. While the polenta is cooling, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 pound of ground chicken and cook until browned, about 7-10 minutes. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Once the chicken is cooked, remove it from the heat and set aside. Cut the cooled polenta into squares or rounds and heat a non-stick skillet over medium-high heat.

Add a little olive oil and sear the polenta cakes for about 3-4 minutes on each side until golden brown.

For the roasted tomato salsa, toss 2 cups of halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper, and roast in the oven for 15-20 minutes until caramelized.

To serve, place the polenta cakes on a plate, top with the ground chicken mixture, and spoon the roasted tomato salsa over the top.

Garnish with additional fresh herbs if desired.