Chicken with grilled polenta and pablano avocado salsa

Polenta

Ingredients:

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Pour into a spring form pan lined with plastic wrap. Chill in refrigerator for 30 minuets or until completely cooled.  Cut into pie shaped slices and grill until crisp on both sides.

Chicken and Salsa
Ingredients:

• 4 chicken breast
• 1 jar of salsa verde 
• 2 pablano peppers
• 2 avocados
• 1 lime
• 1/2 red onion 
• salt and pepper
• cotija cheese

Cut all four chicken breast in half to make thinner. Sprinkle with salt and pepper. Grill chicken on both sides to get color, then add jar of salsa verde. Cover and cook until chicken is cooked through. Meanwhile place pablano peppers on a baking sheet and place under broiler. The skin will start to bubble and blacken. Turn often until completely blackened. Place in a Ziploc bag. Let cool. In a separate bowl chop onion, and avocado. Squeeze lime juice over it. Sprinkle with salt. After the peppers have cooled use the back of a knife to pull the skin off. It will come right off. Then cut off the stem and cut in half. Clean out all the seeds. Chop the peppers and add them to the avocado. Mix together to make the salsa.

To plate, place 1-2 pieces of polenta on a plate. Place a chicken breast and some of the sauce on top of the polenta. Place a few tablespoons of avocado pablano salsa on the top and sprinkle with cotija cheese. Serve and enjoy