Barbecued Chicken Polenta Food

CRISP ITALIAN CHICKEN & POLENTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
• Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

BBQ CHICKEN POLENTA WITH FRIED EGG

Steps:

• In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook until lightly browned, 2-3 minutes on each side. Transfer to a serving plate; keep warm., In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, 1at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture.

CRISPY GRILLED POLENTA RECIPE

Steps:

• Gather the ingredients.
• Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.
• Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into 1/2-inch slices. Brush each slice on both sides with olive oil.
• Pre heat a medium (400°F to 475°F) gas or charcoal grill fire. Place each slice diagonally across the grill and let it cook until dark-brown grill marks appear, about 10 minutes. Do not move the polenta around or you will disturb the browning process.
• Flip and grill the other side until grill marks appear, about another 10 minutes. Serve hot with a sprinkle of flaky salt and freshly ground black pepper, if desired.

GRILLED PARMESAN CHICKEN

Steps:

• Pound the chicken breasts evenly to about one inch thickness. This will allow them to cook evenly and decrease the grilling time. Place the chicken on a baking sheet and liberally season with salt and pepper.
• Spread 1 tablespoon pesto on each side of the chicken breasts. Preheat the grill to medium heat and refrigerate the chicken while it is preheating.
• Meanwhile, place the sliced polenta rounds on a separate baking sheet. Spread 2 tablespoons pesto both sides of polenta. Set aside until the chicken is ready to be grilled.
• Place the polenta rounds on one side of the grill to cook. Add the seasoned chicken to other side of the grill. Cook both the polenta and chicken, with the cover closed, for 5 minutes. Flip both chicken and polenta rounds. TIP: You'll know the chicken and polenta are ready to be flipped if it releases easily from the grill. Cook the chicken for another 3-5 minutes on other side (or until reaches 165ºF), and the polenta for 5 minutes.
• Remove the chicken to a clean baking sheet lined with heavy-duty foil. Keep the polenta warm by moving it to the top grill grate or transferring it to a foil-covered plate.
• Divide the marinara over the grilled chicken breasts. Lay fresh mozzarella slices on top of marinara. Slide the foil onto the grill, close the cover, and cook for another 2 minutes, or until cheese is melted. Serve with grilled polenta rounds and garnish with fresh basil, parmesan, and/or crushed red pepper.
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HERBED CHICKEN WITH CREAMY POLENTA

Steps:

• Preheat oven to 375°F (190°C). In a small bowl, mix together herb paste, lemon zest, salt, pepper and 1 tsp (5 mL) oil. Slice each chicken breast in half lengthwise to create 4 thin pieces. Turn chicken in the herb mixture and place on a parchment paper-lined baking sheet. Roast for 10 to 15 min. or until chicken is cooked through and juices run clear.
• Meanwhile, bring the broth to a simmer in a medium saucepan over medium-high heat. Slowly whisk in cornmeal, making sure cornmeal doesn't clump. Reduce heat to low and cook, stirring constantly, for 15 min. Remove from heat, stir in cheese and milk.
• Drizzle chicken with lemon juice. Spoon polenta into the centre of each plate, top with chicken and drizzle with remaining olive oil. Garnish with basil, if desired.

MIXED GRILLED VEGGIES, POLENTA AND CHICKEN CASSEROLE

Steps:

• Wash and chop all vegetables. Put them into a big tray/bowl. Drizzle some olive oil and sprinkle some salt over them. Then place on a grill or in a tray and bake for at least 25 min.
• Using a griddle pan or charcoal BBQ (for best taste) grill all vegetables. ** Bake if not possible to grill.
• Cook the chicken either in a pan or on grill/BBQ. If you pan cooked the chicken, use this same pan later to add the veggies and finish the dish.
• Simultaneously, place a pot with the water for the polenta on medium/high fire, add the salt and allow to boil.
• Separately, (unless you have pan cooked the chicken) place a deep frying pan over medium heat, put a tbsp of olive oil and add the chicken thighs in as well as all grilled vegetables in. Cook them covered with some salt on low fire drizzling a little water or stock if you have some so that they don't stick to the pan. Cook for 5 min.
• Add the Passata, mix well and cook for 15' from the boiling point on medium/low fire. Cook uncovered until the sauce reduces. Add the olives in the last 2 minutes of cooking so they just about release a little bit of flavour but don't really get to cook. Olives can also be added right at the end.
• While the casserole is simmering away, let's go back to our lovely polenta. When the water for the polenta is boiling, add the chopped thyme or rosemary and then the polenta flour while stirring gently until it all homogenizes. Continue to stir for about 2 minutes and then allow to cook for 2 minutes. Repeat this a few times and then take out on a plate. All in all, cook for 12-15 min.
• When the casserole is ready and most juices have reduced, is ready to turn the heat off, add the finely chopped garlic stir for 10 seconds and sprinkle some chopped parsley.
• Serve the polenta with the casserole while hot.

RUSTIC ITALIAN GRILLED POLENTA & VEGETABLES

Steps:

• For the Veggies- In a small bowl combine olive oil & garlic-set aside. Preheat girl to med/high. Cut veggies into 3/4-1 inch pieces & brush each side with garlic olive oil. Grill crookneck, zucchini and eggplant for 5-10 mins per side or to preferred doneness. Grill onions 2-3 mins per side. Set aside.
• For the Balsamic Reduction- Combine vinegar & sugar in a small sauce pan & bring to a simmer over medium heat, whisking every so often. Once simmering lower temperature to a low heat and cook until reduced by half, about 20 mins. Balsamic should flow off of spoon in a steady stream similar to syrup.
• For the Polenta- In a large sauce pan bring broth, water & salt to a boil. Lower heat to a simmer and gradually add in polenta, stirring frequently to prevent sticking. Cook polenta for approximately 30 mins or until mixture is very thick. At the 20 min marker add in rosemary, parmesan and olive oil, continue stirring frequently. Serve warm with veggies or place in a baking pan lined parchment paper. Let rest in refrigerator for at least 30 mins. Cut into squares or preferred shapes. Brush with remaining garlic olive oil and grill 3-4 mins per side (wipe down grill with a little extra oil to prevent sticking of polenta).
• Serve veggies over top of polenta. Garnish with goat cheese crumbles, walnuts and drizzled balsamic reduction.

DELICIOUS CHICKEN OVER FRIED POLENTA

Steps:

• Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
• Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
• In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
• In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
• When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
• Serve chicken over fried polenta.

SEARED POLENTA ROUNDS WITH BARBECUED CHICKEN AND PICKLED RED ONION

Steps:

• For the pickled onions, combine vinegar, sugar, salt and 1/2 cup water in a small saucepan.
• Bring to a boil over medium heat and stir until salt and sugar are dissolved. Remove from heat and set aside to cool for about 15 minutes.
• Place sliced onion in a pint jar or heatproof bowl and pour vinegar mixture over onions.
• Cover and refrigerate for at least 4 hours or overnight.
• For the barbecue chicken, heat 1 tablespoon of the oil in a skillet.
• Add chopped onion and jalapeño and cook until just golden brown, about 5 minutes.
• Stir in barbecue sauce and mix well. Stir in chicken and warm over low heat.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
• Working in batches, lightly sear both sides of polenta rounds, 3 to 5 minutes. Set seared rounds on a serving dish.
• Top each polenta round with about 1 tablespoon of the chicken mixture and garnish with a few pickled onion slices and a pinch of cilantro.

ITALIAN BBQ CHICKEN WITH POLENTA

Steps:

• Preheat the oven to 400ºF. Place a baking sheet in the oven while it is preheating.
• Season both sides of the chicken with salt and pepper and the poultry seasoning.
• Heat the olive oil in a saute pan. Add the chicken and brown on both sides. Transfer the chicken to the baking sheet in the oven. Bake until the chicken is cooked to 165ºF, about 15-20 minutes.
• While the chicken is in the oven, cook the bacon in the same pan that you used for the chicken. Cook until it is crisp, 3 to 4 minutes. Remove with a slotted spoon. Add the onion and garlic and cook until translucent, then add the vinegar, brown sugar, Worcestershire sauce, tomato sauce, and 2 cups of the chicken stock. Bring to a boil, then let it cook until slightly reduced and thickened. Stir in the bacon.
• In another saucepan, combine the remaining 2 cups of chicken stock and the milk. Bring to a boil, then whisk in the polenta. Whisk until thickened, 2 to 3 minutes. Remove from the heat and stir in the butter and parmesan. Season to taste with salt and pepper.
• Serve the chicken over the polenta and top with the bbq sauce. Garnish with fresh basil.

GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING SUGGESTIONS RECIPE

Steps:

• In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to 25 minutes. Turn off the heat.
• Stir in the butter and cream until the butter has melted into the polenta. If using, stir in the cheese.
• Butter liberally a glass or ceramic baking dish large enough to hold 4 cups of the polenta. Cover the dish with plastic wrap and place in the refrigerator. Enjoy the 2 cups of creamy polenta that is still in the pot for dinner.

BARBECUED CHICKEN POLENTA

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.

ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
• Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
• Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

BBQ CHICKEN SKEWERS WITH CREAMY POLENTA

Steps:

• To make the polenta, bring 3 cups of water and 3 cups of whole milk to a boil. Stir in the polenta and cook for 15-20 minutes until creamy. Season with salt and pepper. Keep warm until ready to use. Heat a grill top or pan to medium heat. Cook chicken breasts, flipping regularly, until they are fully cooked. Set aside and let rest for 5 minutes. Cut chicken into 1 inch pieces and toss them in a bowl with the Rufus Teague Whiskey Maple BBQ Sauce. Slide chicken pieces onto skewers. Scoop polenta into a bowl and top with fresh cilantro and chives. Lay a few BBQ chicken skewers over the bowl. Serve immediately.

GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA

Steps:

• For chicken:
• Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
• Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
• For polenta:
• Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
• Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

POLENTA & VEGETABLE BAKE

Steps:

• Preheat oven to 450 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, salt and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil.
• Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese. Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.

ITALIAN BARBECUED CHICKEN WITH POLENTA

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more.
• Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat.
• Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves.

CHICKEN AND SAUSAGE WITH GRILLED POLENTA

Steps:

• Saute onion and mushrooms with a touch of olive oil in a medium pan for 1 minute. Add chicken, sausage, salt and white pepper. Saute for 2 more minutes. Add wine, tomato sauce and parsley. Saute 2-3 more minutes. Serve immediately over polenta. Polenta: Heat water in a saucepan until boiling. Add butter, salt and polenta and reduce heat to medium low. Cook 10 minutes over medium low heat, stirring frequently. Add cheese and mix thoroughly. cook's notes for grilled polenta - pour mixture into shallow rectangular dish coated with butter and cool for 1-2 hours in refrigerator until polenta maintains it's shape. Cut polenta into 3/4" rectangular pieces and grill until marked well and heated.