Lets create magic! First step, heat a large frypan and drizzle with olive oil. Add garlic, oregano and onion. Then add your chicken thigh cutlets, skin down to brown for 5 minutes. Add the passata, season with salt and pepper. Leave to cook for 30 minutes on a simmering heat.
Preheat oven 180c and line a baking tray with baking paper. Place your fish fillets and sprinkle with oregano, salt and pepper. Drizzle with olive oil and bake for 20 minutes
Meanwhile, place a large pot of water on the cooktop and bring to boil. Then simmer. Add the polenta and stir for approx. 10 minutes (its very relaxing). Once cooked and creamy, add salt, parmesan and a knob of butter.
Toss together a Tuscan salad and place on the table. Make an italian salsa by dicing tomatoes, shallots, onion and olives. Place in a bowl, then drizzle with olive oil and white vinegar. Season with salt and pepper. By now, the chicken and fish will be beautifully cooked.
Place the fish on one of the white platters and drizzle with the italian salsa, fresh basil and lemon wedges
On the second platter, layer the polenta then the chicken, then the sauce. Complete with a sprinkling of fresh basil.