Grilled Chicken with Balsamic Bell Peppers over Creamy Polenta

 

One of my favorite things about making dinner during the hot summer months is using the grill!  It's quick, easy and doesn't heat up the house.  The best thing about using the grill is how it makes whatever you're grilling taste absolutely fabulous. I cook whatever I can outside these days and I love it.

My kids are finally to the point where they actually like eating meat occasionally and I think they adored this chicken as much as I did.  The chicken is great with the peppers, but combined with the creamy polenta and it was over the top!

Grilled Chicken with Balsamic Peppers
for the chicken:
1/2 tsp. salt
3/4 teaspoon fennel seeds, crushed

1/4 tsp. freshly ground black pepper

1/4 tsp. garlic powder

1/4 tsp. dried oregano

2 Tbsp. olive oil

2 large skinless, boneless chicken breasts, butterflied

for the peppers:

3 cups thinly sliced red and yellow peppers

1/2 cup thinly sliced red onion

1 tsp. dried basil

1/2 cup chicken broth

1 Tbsp. balsamic vinegar 

 

for the polenta:

3/4 cup polenta (or coarse cornmeal; not instant)

3 cups water

1/3 cup heavy cream

1/2 cup freshly shredded parmesan cheese

 

Bring water to a boil in a medium saucepan.  Add salt and whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of the polenta, it will thicken in about 15-25 minutes.

 

In a shallow dish, combine salt, fennel, pepper, garlic powder, oregano and olive oil.  Add chicken and toss to coat.  Set aside while the peppers are prepped.  Preheat outdoor grill and cook chicken until no longer pink; about 4-5 minutes per side.

 

Drizzle a tablespoon or so of olive oil into a frying pan.  Add bell peppers, onion and basil.  Saute about 3 minutes over medium-high heat.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat and simmer about 5 minutes.  Increase heat to medium-high.  Stir in vinegar, a pinch of salt and pepper and cook another minute or two.

 

Once polenta is finished cooking, add in cream and cheese.  Add salt as necessary.

 

Divide polenta between 4 serving dishes.  On each place a piece of chicken, a spoonful of peppers and some of the liquid from the peppers.

 

 

SOURCE: Adapted from Cooking Light