We've made homemade polenta a few times, but after flipping through a handful of recipes that called for quick-cook polenta, it was time to try it the easy way. Rachael Ray's "Big Orange Book" (see below) is a new cookbook in our home and we're still testing it out. This recipe was another test and what a tasty success! The original recipe is for pumpkin-chipotle polenta, but if you want to cut time, or (in my case) can't find pumpkin puree or chipotle in adobo sauce, no worries.
- 1 tbsp grill seasoning
- 2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1 tbsp ground coriander
- 3 tbsp dark brown sugar, packed
- 4 boneless, skinless chicken breast halves
- 4 tbsp EVOO
- 4 plum tomatoes, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red onion, chopped
- juice of 2 limes
- handful of fresh chopped cilantro leaves
- salt and pepper
- 2 C chicken stock
- 1 C milk (or half-and-half)
- 1 chipotle in adobo, finely chopped, and 2 tsp adobo sauce
- 3/4 C quick-cooking polenta
- 1 - 15 oz. can pumpkin puree
- 2 tbsp honey
- 2 tbsp butter
- Heat a grill pan over medium-high heat or heat an outdoor grill.
- Mix the grill seasoning, chili powder, cumin, coriander, and brown sugar in a large resealable plastic bag. Coat the chicken with 1 tbsp of the EVOO and add it to the bag, turning to coat the chicken evenly in the spices. Let the chicken hang out for a few minutes.
- Chop and combine the tomatoes, bell pepper and onions in a salad bowl.
- Place the chicken on the grill plan or grill and cook for 6 to 7 minutes on each side.
- Dress the salad with the lime juice and the remaining 3 tbsp of EVOO. Add the cilantro and season with salt and pepper.
- Heat the stock and milk (or half-and-half) in a large sauce pot with the chipotle and adobo sauce. Whisk in the polenta and cook for 2 to 3 minutes to thicken, then stir in the pumpkin puree and heat to warm through. Stir in the honey and butter and season with salt and pepper.
- Serve the polenta topped with the chicken and with the salsa salad alongside.