Barbecued Chicken Polenta

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.