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Purée the artichoke hearts; set aside. Bring the water to a boil and lightly season with salt. Pour the cornmeal into the water in a steady stream while stirring. Add the puréed artichokes and simmer for approximately 45 minutes, stirring often.

Meanwhile, marinate the chicken in the pesto for 1 hour in the refrigerator. Grill the chicken breasts until cooked through; allow to rest.

Remove the pot of polenta from the heat and mix in the oil; adjust the seasoning. Serve the chicken on a bed of polenta. For a healthier option, remove the skin from the chicken.

Chef’s Notes:

This dish, with a side of sautéed broccolini, would be the perfect Italian-inspired meal. To utilize the leftover polenta, cool on a cookie sheet until firm. Cut into squares and grill; serve as an appetizer with a drizzle of basil pesto and shaved Parmesan.