For grilled polenta, in a medium saucepan, bring chicken stock and heavy cream to boil over medium-high heat. Reduce heat, slowly whisk in the polenta and season with 1 teaspoon black pepper. Continue to whisk until the mixture starts to thicken, about 3 to 4 minutes. Add thyme, butter and Parmesan. Continue to stir until well combined and very thick. Pour into a greased 8-by-8-inch pan, smoothing out the top. Cool completely. Cut into desired shape. Grill cut polenta, about 3 minutes on each side.
Peach and blueberry salsa ... we love it on grilled chicken. But we suspect there are pork chops, shrimp, and fish tacos out there calling its name.
Servings and Ingredients
|2 c. Hy-Vee chicken stock|
|1 c. Hy-Vee heavy cream|
|1 ½ c. quick cooking polenta|
|1 tsp. Hy-Vee ground black pepper|
|1 tsp. fresh thyme, chopped|
|2 tbsp. Hy-Vee unsalted butter|
|¾ c. Hy-Vee finely shredded Parmesan|
|3 fresh peaches, peeled, pitted and diced|
|1 pt. fresh blueberries|
|3 tbsp. fresh cilantro, chopped|
|½ c. red onion, diced|
|2 tbsp. fresh lime juice|
|1 jalapeno, seeded and minced|
|4 boneless skinless chicken breasts|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|Hy-Vee ground cumin, to taste|
Things To Grab
- Medium saucepan
- 8x8-inch baking pan
- Charcoal or gas grill
- Medium bowl
- Meat thermometer
Meanwhile, for peach blueberry salsa, combine peaches, blueberries, cilantro, red onion, lime juice, and jalapeno. Season to taste with salt and pepper; set aside.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Season chicken breasts with salt, pepper and cumin. Preheat grill for direct cooking to medium-high heat. Grill chicken for 8 to 10 minutes per side or until internal temperature reaches 165 degrees.
- Serve chicken topped with peach blueberry salsa and grilled polenta.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 195mg
- Sodium: 560mg
- Total Carbohydrates: 69g
- Protein: 41g