BARBECUED CHICKEN POLENTA

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Barbecued Chicken Polenta image

Make and share this Barbecued Chicken Polenta recipe from Food.com.

Provided by Millereg

Categories     Chicken Breast

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.
  • With the motor running, add the garlic oil in a slow, steady stream.
  • 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.
  • 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 ½ cup of the Parmesan and season to taste with salt and pepper; keep warm.
  • Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
  • Divide the polenta evenly among 4 large warmed dishes.
  • Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
  • Sprinkle more grated Parmesan and snipped chives on top.

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