The one thing I'll do differently next time is to actually get quick cooking polenta. Since I'd never cooked with polenta before, I had no clue that it came in any other way than what I'd already seen before: a tube. So, a tube I used. Now, don't get me wrong... it was extremely delicious; but because it was in tube form it was pretty solid, and took quite some time to get it to break down into a smooth consistency. It would just be easier with quick cooking polenta. They also didn't have any plain polenta at the store, so I was forced to use a sun dried tomato flavored polenta; no complaining on this end. I was worried how it would taste combined with the ingredients I was going to add to it, but it was just scrumptious! My husband said the polenta reminded him of corn chowder, which, who doesn't like a thick creamy bowl of corn chowder!? Here I'll explain exactly how I made the polenta, but I would probably use the quick cooking kind next time.
That, combined with a delicious piece of mustard grilled chicken... just outrageous flavors! I must say that one thing I really liked was that the dijon wasn't overpowering, so if you're looking for very intense mustard flavor, maybe add some dry mustard into the mix. But for me, it was perfect, just mild and tasty! Get ready!
3 scallions, finely chopped
1/4 C dijon mustard
1 Tbsp fresh lemon juice
1 clove garlic (again, I find it easiest to use jarred crushed garlic, about 1 tsp)
2 boneless skinless chicken breasts
3 C water
1 tube polenta (or get quick cooking polenta and follow the directions on the bag, which I'll do next time)
1 tsp salt
1 tsp sugar
1 ear corn, kernels shaved off
1/2 C mascarpone cheese (this is similar to cream cheese, and typically comes in a container)
In a resealable bag, add scallions, mustard, lemon juice, and garlic and mix. Add chicken to the bag and seal. Refrigerate for 6-8 hours.
30 minutes before dinner, begin polenta. Bring water to a boil in saucepan. Slice tube of polenta into 1/2 inch chunks and whisk into water. You'll need some muscle for this step. Add salt, sugar, and continue to whisk that polenta until it begins to melt down to a smooth consistency. It will seem to take quite some time, but just stick with it, it'll get there (10-15 min). As it begins to form a smooth consistency, you can decide the texture you want it to be by adding more water. I started out with 2 cups and slowly added more along the way, and ended up with around 3 cups water.
Preheat your grill, lightly spritz grate with cooking spray. Place chicken on grate over med-low heat and grill for 6-7 minutes per side for 6-7 oz medium chicken breasts. Allow chicken to rest for 5 minutes.
Add fresh corn kernels to polenta and cook a few minutes more (5-10 mins). Stir in mascarpone cheese and season with salt and pepper to taste. It should now be a creamy chowder type consistency.
To serve, place chicken breast atop a generous bed of creamy, delectable polenta and enjoy!
Recipe Adapted from: Serious Eats