Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

  • Active Time 40m
  • Total Time 40m

4 servings

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

ingredients

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground pepper
  • 1 tube (16 to 18 ounces) prepared plain polenta
  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 nectarines, halved and pitted
  • 1 pint blackberries, coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • Hot sauce to taste

directions

Preheat grill to medium-high.

Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.

While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill).

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9209

nutrition information per serving

317 calories; 8g total fat; 1g total saturated fat; 63mg cholesterol; 694mg sodium; 34g carbohydrates; 6g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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