Barbecued Chicken Polenta |
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Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 4 |
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June 2002 Ready, Set, Cook contest entry Ingredients:
1 lb boneless skinless chicken breast |
1 bunch fresh cilantro, thoroughly washed,patted dry,and stems removed |
3 cloves garlic |
1 (6 ounce) jar quartered artichoke hearts, drained |
8 fluid ounces garlic oil or 8 fluid ounces olive oil (preferable) |
1 1/2 cups freshly grated parmesan cheese, divided |
salt |
16 fluid ounces water |
16 fluid ounces milk |
1 cup polenta |
1/3 cup unsalted butter |
fresh ground black pepper, to taste |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil, mixed with |
1 dash basil |
4 teaspoons freshly grated parmesan cheese |
1 tablespoon snipped fresh chives |
Directions:
1. In a food processor fitted with a sharp metal blade, purée the cilantro, garlic, artichoke hearts, salt and 1 cup of the grated Parmesan cheese until smooth.
2. With the motor running, add the garlic oil in a slow, steady stream.
3. Pour this mixture into a medium bowl; prick the chicken all over with a fork and then marinate the chicken in the mixture for at least 2 hours.
4. In a heavy saucepan, mix together the water, milk and polenta; cook over low heat, stirring constantly, for about 30 minutes or until it is thick, and then stir in the butter and 1/2 cup of the Parmesan and season to taste with salt and pepper; keep warm.
5. Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
6. Divide the polenta evenly among 4 large warmed dishes.
7. Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
8. Sprinkle more grated Parmesan and snipped chives on top.
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