Grilled Chicken with Creamy Polenta and Grilled Vegetables

closeup of date night chicken with polenta and grilled vegetables in a black, stoneware bowl

Grilled Chicken with Creamy Polenta and Grilled Vegetables

This easy recipe will help you get a complete meal on the table fast. And it's one that's perfect for turning a weeknight into a romantic occasion. Grilled chicken tops creamy polenta and a side of grilled vegetables is spiked with the tang of goat cheese, (which happens to be an aphrodisiac!).

Course Main Course

Cuisine American

Diet and Health healthy-ish

Seasonal autumn, spring, summer

Ingredient Chicken Breast, Polenta

Prep Time 10

Cook Time 35

Marinating Time 30

Total Time 45

Servings

Calories 352

Author Amy Reiley

Ingredients

4 4-oz boneless skinless chicken breasts
1 cup light white wine such as Riesling
pinch salt and white pepper
2 cups 1 or 2% milk
2 cup water
1 tsp salt
1 cup stone ground cornmeal (see notes in introduction)
1 tsp lemon zest
4 cups 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, parsley, thyme and/or tarragon)
2 oz Chevre (soft goat cheese) crumbled
salt and pepper to taste

US Customary - Metric

Instructions

Marinate the chicken in the white wine for a minimum of 1/2 hour, up to overnight. (Keep refrigerated.)

For the polenta:

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.
Remove the chicken from the marinade and pat dry. Season it on all sides with salt before cooking.

To grill:

Before grilling the chicken, ensure that your grill surface is clean then preheat to medium (about 10 minutes for a gas grill).
Cook the chicken for 6-8 minutes per side, depending on thickness, turning once. (You can check for doneness by pressing on the thickest part of the breast. If it feels firm, the chicken is done.) Remove from heat and allow the chicken to rest before cutting while you grill the vegetables.
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.

To serve:

After the chicken has rested for at least 5 minutes, cut into slices against the grain.
Divide hot polenta between four bowls. Top each with 1/4 of the vegetables and slices of the chicken.

Notes

The herbs and vegetables in this recipe can be changed depending on what's in season as well as what you and your date prefer. You could use all asparagus and onions or, in winter, try carrots and broccoli. The same is true for the herbs. If you grow basil in summer but only have chives in winter, just use what's available.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition