Grilled Mustard Chicken With Fresh Corn Polenta Recipes

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CREAMY GRILLED CORN POLENTA



Creamy Grilled Corn Polenta image

Provided by Danny Boome

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

3 ears corn, husked
Olive oil, for brushing (about 1 tablespoon)
5 cups water
1 tablespoon salt, plus more for seasoning
1 1/2 cups instant polenta
2 tablespoons butter
1/2 cup freshly grated sharp Cheddar
1/4 teaspoon fresh black pepper, plus more for seasoning

Steps:

  • Preheat grill to medium-high heat.
  • Brush corn with oil. Grill corn until charred in spots and tender, about 5 minutes on each side.
  • Remove from the grill and set aside to cool.
  • Place a saucepan with 5 cups of water and 1 tablespoon of salt onto a medium heat, bring the water to boil, and slowly stir in the polenta. Reduce the heat and continue to stir for about 5 minutes until thickened and creamy. Add the butter and blend into the mixture.
  • Stir in the cheese. Keep warm.
  • Cut the corn off of the cob and stir it into the cooked polenta. Season with salt and pepper, to taste, and serve warm.

GRILLED MUSTARD CHICKEN WITH FRESH CORN POLENTA



Grilled Mustard Chicken with Fresh Corn Polenta image

Provided by Ian Knauer

Categories     Chicken     Mustard     Low Cal     High Fiber     Backyard BBQ     Dinner     Cornmeal     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Servings

Number Of Ingredients 18

Chicken:
6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones
Olive oil
Polenta:
5 cups water
1 cup polenta (coarse cornmeal)
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup mascarpone cheese
Ingredient info:
Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.
Special Equipment
Small metal turkey-lacing pins

Steps:

  • For chicken:
  • Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.
  • Prepare barbecue (medium-high heat). Preheat oven to 250°F. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.
  • For polenta:
  • Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.
  • Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

CHARRED CORN POLENTA WITH GRILLED TOMATO VINAIGRETTE



Charred Corn Polenta with Grilled Tomato Vinaigrette image

Provided by Bobby Flay

Time 5h20m

Yield 8 servings

Number Of Ingredients 15

5 plum tomatoes
1 tablespoon olive oil
Salt and freshly ground pepper to taste
2 cloves garlic
2 tablespoons red onion, coarsely chopped
1/4 cup balsamic vinegar
2 tablespoons basil chiffonade
1 cup olive oil
8 cups chicken stock or water
2 cups polenta
2 teaspoons coarse kosher salt
1 cup fresh corn kernels
1 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1/4 cup olive oil

Steps:

  • Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve.
  • Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
  • Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.

MUSTARD LOVER'S GRILLED CHICKEN



Mustard Lover's Grilled Chicken image

I'm a big fan of all types of mustard. So I know, I had to try this recipe. My family loves the unique robust sauce.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
1-1/3 cups prepared mustard
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
3 drops hot pepper sauce
3-1/2 pounds chicken legs or thighs

Steps:

  • In a small saucepan, melt butter over low heat. Stir in the mustard, vinegar, salt, pepper, garlic and hot pepper sauce. Cook and stir until heated through; remove from the heat. , Grill chicken, covered, over medium heat, turning occasionally, for 20 minutes. Brush with sauce. Continue basting and turning chicken several times for an additional 10 minutes or until a thermometer reads 180°.

Nutrition Facts : Calories 280 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 729mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

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