Prepared polenta is a pantry staple for last-minute entertaining. With just a quick stop in the skillet, they'll be golden brown on the outside and creamy on the inside, making them the perfect base for your favorite toppings. Here, quick and easy rotisserie chicken is mixed with tangy barbecue sauce and topped with quick-pickled red onions. Substitute store-bought pickled jalapeños or banana peppers to save on time.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
1 each
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.