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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 25 2012

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

    1 tablespoon plus 1 teaspoon canola oil, divided
    1 tablespoon ground cumin
    1 teaspoon kosher salt, divided
    3/4 teaspoon freshly ground pepper
    1 16- to 18-ounce tube prepared plain polenta
    1 pound boneless, skinless chicken breast, trimmed
    2 nectarines, halved and pitted
    1 pint blackberries, coarsely chopped
    2 tablespoons chopped fresh cilantro
    1 tablespoon lime juice
    Hot sauce, to taste

Preheat grill to medium-high.
    
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
    
Oil the grill rack. Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
    
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.