Even if you don’t like polenta (and I know many of you don’t), you will love my polenta crusted chicken! And the char grilled corn salsa is so easy (and fun) to make, too!
Polenta, a dish made from ground cornmeal, has its roots in Italian cuisine, particularly in Northern Italy. It was originally a peasant food, serving as an affordable filling staple. Over time, polenta has evolved into a versatile ingredient in savoury and sweet dishes, appreciated for its texture and ability to complement various flavours. This recipe combines polenta with chicken and corn salsa with a modern twist, merging traditional Italian elements with contemporary culinary creativity. The char-grilled corn salsa adds a unique American Southwestern flair, reflecting the fusion of culinary traditions in contemporary cooking.
Polenta Crusted Chicken With Char-Grilled Corn Salsa
Equipment
- Chopping board
Ingredients
Polenta Crusted Chicken
- 2 pieces large skinless chicken breasts
- 100 g fine polenta
- 10 g smoked paprika
- 10 g garlic powder
- 6 g ground white pepper
- 100 g plain flour
- 10 g salt for flour
- 10 g salt for egg wash
- 1 whole egg
- 50 ml milk
Corn Salsa
- 1 corn on the cob, shucked
- 1 tomato
- 1/2 an avocado
- 20 g Coriander
- 1/2 a red onion
- 1 lime juiced
- 1/2 a red pepper
- 1 gem lettuce shredded
- 50-100 g feta cheese
Method
Preparing The Chicken For Cooking
- Mix polenta, garlic powder, smoked paprika and white pepper in a small bowl or flat tray.
- Mix 1 egg and milk in a small bowl.
- Mix plain flour and salt in a small bowl or flat tray.
- Slice chicken breasts into medium strips.
- Place the sliced chicken breast first in the flour, then egg wash then polenta mix, repeat until all the chicken has been through this process once.
Preparing The Corn Salsa
- Heat your pan to a high heat and add a small amount of oil and fry your shucked corn on all sides till dark and slightly crispy. Set aside to cool. You can put in the fridge but room temperature is fine. Turn pan down to a low heat and pre heat an oven to 180.
- Fine dice the red onion. Rough dice avocado, tomato, red pepper and feta cheese.
- Rough chop coriander, I like to leave the stems on but you can pick the leaves or even leave this part out.
- Slice the kernels from the corn cob.
- Mix all salad ingredients in a bowl, season with salt and pepper, and add the lime juice.
Cooking The Chicken
- Fry the Polenta coated chicken strips on a medium heat until golden on each side and finish in the oven for approximately 5 minutes. If you have a temperature probe you want to heat the chicken to 75 degrees (165F) if unsure just cut one in half and check.
- Plate and Serve, Enjoy!
- Gluten Free Option: For Plain flour substitute with To keep our website going, we earn a small commission if you make a purchase, at no additional cost to you.
- If you have an extra lime for a nice garnish, slice the “cheek” of the lime and pan fry flesh side down for a minute.
- Check out all of our recipes here.
Polenta Crusted Chicken: Summing Up
This “Polenta Crusted Chicken with Char-Grilled Corn Salsa” recipe is a delightful fusion of Italian and contemporary culinary styles. In a modern context, the dish highlights the versatility of polenta, an Italian staple, pairing it with chicken for a satisfying texture and flavour. The char-grilled corn salsa adds a fresh and slightly sweet dimension, making this dish a harmonious blend of traditional and innovative cooking. Ideal for those seeking a unique meal, it’s a testament to the creative possibilities of combining classic ingredients with modern twists.
I hope you enjoyed cooking and eating this recipe as much me!
Polenta Crusted Chicken: FAQ
What is polenta?
Polenta is a dish made from ground yellow or white cornmeal. Originating from Italy, it can be cooked to a creamy consistency or allowed to set and then sliced.
Can I make this dish gluten-free?
This dish can be made gluten-free by substituting the flour with a gluten-free alternative like gram flour.
What type of chicken is best for this recipe?
Skinless chicken breasts are recommended for this recipe, sliced into medium strips for even cooking and optimal flavour absorption.
Can I prepare the corn salsa in advance?
Yes, the corn salsa can be prepared in advance and refrigerated. It’s best served fresh, but preparing it ahead of time can save on cooking time.
Is there a vegetarian alternative to this recipe?
For a vegetarian version, you can replace the chicken with a plant-based protein like tofu or tempeh, using the same polenta crust method.
