Spicy & Tangy Chicken Soup with Polenta FriesRecipe by Chef Michael Williams

Directions

1. Start off by roasting a whole chicken.  Once cooked, remove the bones and shred the chicken.
2. Preheat a large pot on medium heat and then add a little oil and then the diced onions.  Sauté for a few minutes stirring regularly.
3. Once the onions are browned add the butternut squash and the coriander to the pot and then add enough broth to cover plus some extra.  Simmer until the squash is softened cooked.
4. Now we add the shredded chicken, kimchi and cherry tomatoes as well as the toasted pumpkin seeds.
5. To make the croutons, preheat a large fry pan on medium heat.  Melt the butter and then add the bread cubes.  Season with salt, pepper and garlic powder and continue to cook and stir until nicely toasted.
6. To make the polenta fries, bring the broth to a simmer and then gradually stir in the cornmeal.  Reduce heat to minimum and continue stirring every few minutes until the mixture is very thick and rich.  It should take 15 – 20 minutes.
7. Now transfer the cornmeal porridge to a parchment lined casserole dish.  About 9 x 13 is ideal.  Chill for a couple of hours at least until the polenta is set.  Now you can cut the polenta into fries, place on a baking sheet and brown in a 400 degree oven until golden and crispy.
8. Serve with the soup