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Grilled Chicken on Creamy Polenta




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


Grilled chicken, or even fish, becomes a spectacular summer dish when topped with a vibrant herb-laced no-cook tomato sauce.





List of Ingredients



• SAUCE:
  
• 2 large tomatoes, peeled, seeded, finely chopped
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 cup minced shallots
  
• 1/4 cup chopped fresh basil
  
• 1 T chopped fresh chives
  
• 1 T chopped fresh tarragon
  
• 1 T sherry vinegar or red wine vinegar
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/8 tsp cayenne pepper
  
• CHICKEN & POLENTA:
  
• 4 boneless skinless chicken breast halves
  
• 4 tsps olive oil
  
• 3/4 tsp salt, divided
  
• 1/4 tsp plus 1/8 tsp freshly ground black pepper, divided
  
• 2 cups water
  
• 1/2 cup fine yellow cornmeal or polenta
  
• 1/4 cup (1 oz) freshly grated Parmesan cheese
  
• 1 T butter
  






Instructions



1. In medium bowl, stir together all sauce ingredients. Cover and let stand at room temperature up to 8 hours.
   
2. Heat grill. Brush chicken with 4 tsps oil; sprinkle with 1/2 tsp of the salt and 1/4 tsp of the pepper.
   
3. Bring water to a boil in medium saucepan over high heat. Reduce heat to low; whisk in cornmeal in steady stream to prevent lumps. Cook and stir 15 minutes or until mixture is thickened and pulls away from sides of saucepan. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper. Stir in cheese and butter until melted. Remove from heat; cover to keep warm.
   
4. Meanwhile, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes or until no longer pink in center, turning once.
   
5. Cut each breast into thick slices; arrange over warm polenta. Spoon sauce generously over chicken.
   






Final Comments


Makes 4 servings