Seared Polenta Rounds with Barbecued Chicken and Pickled Red Onion
- Quick-Pickled Onions
- 1/4 cup white wine vinegar
- 1 teaspoon coarse sea salt
- 1 1/2 teaspoon sugar
- Barbecue Chicken Polenta Rounds
- 2 tablespoons extra-virgin olive oil, divided
- 1 jalapeño pepper, seeded, ribs removed, finely chopped
- 1 cup prepared barbecue sauce, plus more as needed
- Shredded meat from 1 rotisserie chicken
- 1/2 large red onion, thinly sliced
- 1/2 large red onion, thinly sliced (reserve other half for chicken)
- 1 (16.0-ounce) tube prepared polenta, cut into 1/2-inch slices
- 1/4 cup finely chopped fresh cilantro
For the pickled onions, combine vinegar, sugar, salt and 1/2 cup water in a small saucepan.
Bring to a boil over medium heat and stir until salt and sugar are dissolved. Remove from heat and set aside to cool for about 15 minutes.
Place sliced onion in a pint jar or heatproof bowl and pour vinegar mixture over onions.
Cover and refrigerate for at least 4 hours or overnight.
For the barbecue chicken, heat 1 tablespoon of the oil in a skillet.
Add chopped onion and jalapeño and cook until just golden brown, about 5 minutes.
Stir in barbecue sauce and mix well. Stir in chicken and warm over low heat.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Working in batches, lightly sear both sides of polenta rounds, 3 to 5 minutes. Set seared rounds on a serving dish.
Top each polenta round with about 1 tablespoon of the chicken mixture and garnish with a few pickled onion slices and a pinch of cilantro.
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- Quick-Pickled Onions
- 1/4 cup white wine vinegar
- 1 teaspoon coarse sea salt
- 1 1/2 teaspoon sugar
- Barbecue Chicken Polenta Rounds
- 2 tablespoons extra-virgin olive oil, divided
- 1 jalapeño pepper, seeded, ribs removed, finely chopped
- 1 cup prepared barbecue sauce, plus more as needed
- Shredded meat from 1 rotisserie chicken
- 1/2 large red onion, thinly sliced
- 1/2 large red onion, thinly sliced (reserve other half for chicken)
- 1 (16.0-ounce) tube prepared polenta, cut into 1/2-inch slices
- 1/4 cup finely chopped fresh cilantro