product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Seared Polenta Rounds with Barbecued Chicken and Pickled Red Onion

Makes about 24 hors d'oeuvres
Time 4 hr 50 min
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.
Ingredients
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.