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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Poultry American Southern United States Barbecue Holiday Event Grains Cheese Chicken Food Processor Blender Stove Top Dietary Gluten Free Inexpensive Free Of Something Meat Chicken Breasts Pasta Rice And Grains Equipment Grilling Small Appliance 4 Hours Or Less

Barbecued Chicken Polenta

June 2002

Steps

In a food processor fitted with a sharp metal blade , pure 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 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.

Ingredients

boneless skinless chicken breast, fresh cilantro, garlic, artichoke hearts, garlic oil, parmesan cheese, salt, water, milk, polenta, unsalted butter, fresh ground black pepper, balsamic vinegar, olive oil, basil, fresh chives