Cheesy Polenta With Chipotle Chicken

Name: Cheesy Polenta With Chipotle Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 1 chipotle chile in adobo, diced fine; 1 tablespoon of the adobo sauce; 1/4 cup brown sugar; 2 tablespoons fresh cilantro, fine chopped; 1/2 teaspoon chili powder; 1 teaspoon garlic, minced; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup polenta or 1 cup yellow cornmeal; 2 cups milk; 2 cups water; 5 ounces white cheddar cheese; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup sour cream; 1 tablespoon mayonnaise; 1 tablespoon lime juice; 1/2 teaspoon garlic, minced; 1 tablespoon cilantro, chopped fine; 1 scallion, chopped fine; salt; pepper

(1)

Recipe by SarasotaCook

White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

lbs boneless skinless chicken breasts
1

chipotle chile in adobo, diced fine
1

tablespoon of the adobo sauce
¹⁄₄

cup brown sugar
2

tablespoons fresh cilantro, fine chopped
¹⁄₂

teaspoon chili powder
1

teaspoon garlic, minced
1

teaspoon kosher salt
¹⁄₄

teaspoon ground black pepper
Polenta
1

cup polenta or 1 cup yellow cornmeal
2

cups milk
2

cups water
5

ounces white cheddar cheese
1

teaspoon kosher salt
¹⁄₂

teaspoon fresh ground black pepper
Cilantro Sour Cream Sauce
¹⁄₂

cup sour cream
1

tablespoon mayonnaise
1

tablespoon lime juice
¹⁄₂

teaspoon garlic, minced
1

tablespoon cilantro, chopped fine
1

scallion, chopped fine
salt
pepper

DIRECTIONS

Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.

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