Recipe by Mille®
June 2002 "Ready, Set, Cook" contest entry
Top Review by jbodell72
Uploaded a picture. I broiled and baked my chicken instead of barbecue and used cillantro/spinach mix for my pesto instead of basil. It was OUT OF THIS WORLD!!! This polenta is so good and the chicken was so tender and with so much flavor! This was SO worth the prep. I steamed my asparagus in chicken broth as well and loved the flavor. Worth it!
- 453.59 g boneless skinless chicken breast
- 1 bunch fresh cilantro, thoroughly washed,patted dry,and stems removed
- 3 clove garlic
- 170.09 g jarquartered artichoke hearts, drained
- 8 fluid ounce garlic oil or 8 fluid ounce olive oil (preferable)
- 354.88 ml freshly grated parmesan cheese, divided
- 16 fluid ounce water
- 16 fluid ounce milk
- 236.59 ml polenta
- 78.07 ml unsalted butter
- fresh ground black pepper, to taste
- 14.79 ml balsamic vinegar
- 14.79 ml olive oil, mixed with
- 0.25 ml basil
- 19.71 ml freshly grated parmesan cheese
- 14.79 ml snipped fresh chives
Directions See How It's Made
- 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.