Grilled Chicken Polenta With Nectarine Blackberry Salsa Recipes

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA

Steps:

• Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
• Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
• Rub 1 teaspoon of the mixture all over polenta.
• Rub the rest into both sides of chicken.
• Cut the polenta crosswise into 8 slices.
• Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
• Place the chicken, polenta slices and nectarines on the grill.
• Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
• Transfer to a clean plate; tent with foil to keep warm.
• Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
• Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
• Transfer the chicken and nectarines to a cutting board.
• Coarsely chop the nectarines.
• Let the chicken rest for 5 minutes, then thinly slice.
• While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
• Layer the polenta, chicken and fruit salsa on 4 plates and serve.

GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA

Steps:

• Step 1 Preheat grill to medium-high. Step 2 Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil. Step 3 Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice. Step 4 While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve. RECIPE TIPS Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)