Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Grilled chicken thigh with creamy polenta and charred asparagus on a white plate with a fork and spoon on the side with a glass of white wine and a side of red sauce.

Chicken on Polenta with Asparagus

grilled chicken breast, charred tomato salsa

STARS

Season chicken breast with a light Southwest-inspired spice before roasting. Serve it with a creamy sweet corn polenta, grilled asparagus, and charred tomato salsa with cilantro and chipotle chiles.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup frozen corn kernels 
  • ½ cup shredded asiago cheese

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • 1 yellow onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotle chiles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ red onion, diced
  • ½ cup water, plus more as needed to blend

Asparagus

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. 
5
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the corn and cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
6
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a sheet pan. Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, red onion and water. Blend until mostly smooth, with a few chunks. 
7
Toss the asparagus with the oil, salt and pepper on a baking sheet. Roast for 10-12 minutes, until crisp-tender. 
8
To serve, divide the polenta between plates. Top with chicken, asparagus and salsa. 

Chicken on Polenta with Asparagus

grilled chicken breast, charred tomato salsa

STARS

Season chicken breast with a light Southwest-inspired spice before roasting. Serve it with a creamy sweet corn polenta, grilled asparagus, and charred tomato salsa with cilantro and chipotle chiles.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skin-on chicken breasts

Polenta

  • 2 cups water
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon salt, to taste
  • 1 cup polenta
  • ½ cup frozen corn kernels 
  • ½ cup shredded asiago cheese

Fire Roasted Salsa

  • 2 Roma tomatoes
  • 1 whole jalapeño
  • 2 garlic cloves
  • 1 yellow onion, diced
  • 1 dried ancho chile
  • 1 tablespoon canola oil
  • Salt and pepper
  • 2 chipotle chiles in adobo sauce
  • 1 bunch cilantro leaves
  • 1 teaspoon cumin
  • ½ red onion, diced
  • ½ cup water, plus more as needed to blend

Asparagus

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 350°F. 
4
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. 
5
In a large pot, bring the water, milk, butter and salt to a boil. Reduce heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the corn and cheese into the polenta and cook for 10 more minutes. Season with salt and pepper. 
6
To make the salsa, place the tomatoes, jalapeño, garlic, onion and ancho chile on a sheet pan. Toss with oil, salt and pepper and roast for 15 minutes. Transfer the vegetables to a blender, along with the chipotles in adobo sauce, cilantro, cumin, red onion and water. Blend until mostly smooth, with a few chunks. 
7
Toss the asparagus with the oil, salt and pepper on a baking sheet. Roast for 10-12 minutes, until crisp-tender. 
8
To serve, divide the polenta between plates. Top with chicken, asparagus and salsa.