Make a complete meal–fast!
This is one of those simple recipes that proves you can made a romantic dinner any night of the week. If your idea of a great night is includes spending less time in the kitchen than you do getting ready for your date, then this is the menu for you. And it really is a whole menu in just one recipe! This grilled chicken with polenta recipe can go from raw ingredients to a complete meal in just 45 minutes.
The best part about this Grilled Chicken with Polenta recipe is that, although it feels hearty, it’s packed with nutrients that will improve your sexual health. First the chicken offers lean protein. You’ll need that for a sustained night of red, hot lovin’! Then there’s the goat’s milk cheese. That gives the char on the vegetables a balance of acid and sweetness but it also works as an aphrodisiac. (Learn more about the aphrodisiac side of cheese). Oh, and cheese is not the only aphrodisiac to this dish. No! You also get aphrodisiac herbs like basil. And then of course there’s the wine. I’m hoping that you’ll not only cook with it but also enjoy the rest of the bottle as a sensual prelude to a very tasty dessert.
Just remember to marinate the chicken in advance. A small amount of Riesling will tenderize the meat to make the most moist and succulent chicken breasts. (And you can enjoy the rest of the bottle with your meal!) If you know you’re going to be pressed for time, you can put the chicken in the wine in the morning and leave it to marinate all day.
The important thing is that you choose a wine for the marinade that is “good enough” to drink. If you don’t want to drink the wine, you don’t want to cook with it either! If you don’t believe me, marinade two batches of chicken, side-by-side. Use “cooking wine” for one and a lovely, thirst-quenching white you’re looking forward to drinking for the other. I guarantee you’ll not only be able to tell the difference. You will never consider using cheap wine or cooking wine in your cooking ever again.
Grilled chicken with polenta is a great choice for any season
This Grilled Chicken with Polenta is a meal you can change to celebrate the produce of the season. I’ve suggested my favorite combination of vegetables below because I love the contrast of textures and colors. But you can use whatever vegetables are available and in season.
This easy recipe will help you get a complete meal on the table fast--and one that's perfect for a casual weeknight romantic dinner. Grilled chicken tops creamy polenta and a side of grilled vegetables is spiked with the tang of goat cheese.
- 4 4-oz boneless skinless chicken breasts
- 1 c semi-sweet wine such as Riesling
- pinch salt and white pepper
- 2 c 1% milk
- 2 c water
- 1 tsp salt
- 1 c stone ground cornmeal
- 1 tsp lemon zest
- 4 c vegetables for grilling (recommended: a combination of zucchini, carrots, Japanese eggplant, spring onions and asparagus)
- 1 tbsp olive oil
- 2 tbsp fresh herbs finely chopped (recommended: a combination of basil, chives and tarragon)
- 2 oz goat cheese crumbled
- salt and pepper to taste
Marinate the chicken in the Riesling for a minimum of 1/2 hour, up to overnight. (Keep refrigerated.)
- Combine the milk and water in a saucepan and bring to a boil. Add the salt and whisk in the cornmeal. Continue to whisk for about 3 minutes to prevent lumps. Turn temperature down and simmer partially covered, whisking occasionally, for 25-30 minutes, until polenta is thick, smooth and creamy. Remove from heat and whisk in the lemon zest before serving.
- While the polenta is cooking, heat grill on medium-high. Prepare vegetables for grilling, cutting zucchini, carrots and eggplant lengthwise into 1/4 inch thick slices. Trim ends on asparagus and spring onions and leave whole. Toss vegetables in the olive oil with the fresh herbs to coat.
- Cook the chicken for 6-8 minutes per side, depending on thickness, turning once. Arrange the vegetables on the grill and cook approximately 2-3 minutes per side or until lightly charred, turning once. (Spring onions and asparagus may cook in less time.) Season with salt and pepper to taste and top with goat cheese before serving.
- Divide hot polenta between four bowls. Top each with 1/4 of the vegetables and slices of the chicken.
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