Barbecued Chicken Polenta

June 2002 "Ready, Set, Cook" contest entry

• Ready In: 3 hrs 5 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast
• 1  bunch fresh cilantro, thoroughly washed,patted dry,and stems removed
• 3  cloves garlic
• 1 (6 ounce) jar  quartered artichoke hearts, drained
• 8  fluid ounces garlic oil or 8  fluid ounces olive oil (preferable)
• 1 1⁄2 cups  freshly grated parmesan cheese, divided
•  salt
• 16  fluid ounces water
• 16  fluid ounces milk
• 1  cup polenta
• 1⁄3 cup unsalted butter
•  fresh ground black pepper, to taste
• 1  tablespoon  balsamic vinegar
• 1  tablespoon olive oil, mixed with
• 1  dash basil
• 4  teaspoons  freshly grated parmesan cheese
• 1  tablespoon  snipped fresh chives

Directions

1. 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.
2. With the motor running, add the garlic oil in a slow, steady stream.
3. 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.
4. 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.
5. Grill the chicken over medium coals, basting with the remaining marinade, until cooked; cut into bite-size pieces and keep warm.
6. Divide the polenta evenly among 4 large warmed dishes.
7. Place the chicken on top and sprinkle with balsamic vinegar and basil-flavoured oil.
8. Sprinkle more grated Parmesan and snipped chives on top.