Blackened Chicken Breasts With Grilled Polenta

Recipe Ingredients

		Grilled Herbed Polenta
4 1/2 cups	1066ml	Water
1 cup	62g / 2.2oz	Cornmeal
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Thyme
1/4 teaspoon	1.3ml	White pepper
		Non-stick cooking spray
		Blackening Rub
1 tablespoon	15ml	Sweet paprika
2 teaspoons	10ml	Onion flakes
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cayenne
		Chicken
4		Chicken breasts
		Butter-flavored oil spray
1 cup	237ml	Plain non-fat yogurt

Recipe Instructions

Polenta: Bring lightly salted water to a boil in saucepan. Reduce water to simmer. Pour cornmeal into water in a slow steady stream, whisking constantly. Stir in basil, thyme, and pepper. continue whisking or mixing with a heavy spoon. cook about 20 minutes or until smooth and thickened.

Spray a 9x13" pan. Pour cooked polenta into pan, spreading evenly. Cool. Cut cooled polenta into serving-size pieces.

Grill polenta on a sprayed grill rack over ashen-hot coals.

Grill only until warmed, 1 to 2 minutes on each side. Polenta will be hot and crusty.

Blackening Rub: In a small glass bowl, mix paprika, onion flakes, garlic powder oregano, salt, and cayenne.

Chicken: Skin and bone chicken breasts. Wash chicken pieces and pat dry. Spray chicken lightly on both sides. Sprinkle chicken with blackening rub, patting the rub to make sure it adheres to the chicken. Put chicken on a plate, cover lightly, and refrigerate until ready to grill.

Spray grill rack and adjust it on grid, over ashen-hot coals. Place chicken on rack and grill 8 to 10 minutes, turning once or twice as needed.

Grill until chicken is cooked through but not overcooked. Remove chicken breasts with long-handled spatula to individual plates.

Serve hot with yogurt and polenta.

Source:
Bobby Flay and Jack McDavid

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