Food on Friday – Grilled Mustard Chicken with Fresh Corn Polenta

Okay, I am cheating a little this week.  Last Friday I gave you the recipe for this week’s meal – the Grilled Mustard Chicken with Fresh Corn Polenta – but we really made it the week before when we had the cousins staying with us.  So today’s recipe includes pictures of Jacob and Davey.  Woo Hoo.

So, as usual, we started out by gathering the ingredients.

Davey immediately started us off with chopping the scallions.

He did really good at learning how to rock the knife on the board to keep fingers safe and he learned to keep the tops on the scallions when slicing them to give himself a handle to hold them away from the blade.  Great job Davey.

I then mixed the lemon juice, scallions, mustard and garlic together and handed it to Chip, who did the work of coating the chicken thighs with the mixture both under and over the skin on the thighs.

Chip and Markus then ran them outside to the grill.  Unfortunately, his timing on getting the charcoals to the right heating levels was not the best.  He uses natural wood charcoal and it was a really windy day that day and the wind was blowing the coals into flames and well . . .

the skin and mustard glazing were basically carbonized.  Sigh.  What was not black was really very tasty – and the boys ate all of it – but still . . . .

So, onto what I thought was the best part of the dish – the Polenta.

Here again, we had to fudge a little because I just was not finding the coarse cornmeal I needed to make the polenta.  I found lots of ready made polenta in the stores but I wanted to make my own.  I ended up using regular cornmeal (which is a finer grind and therefore cooks faster) and cutting the cooking time (which was good because we were running a little behind schedule) basically in half.

What makes this polenta wonderful is the inclusion of fresh corn kernals cut from the cob.  To do that, we got this really cool new tool that cuts those kernals like a butterknife cuts into a stick of soft butter.

Jacob got that job and he did a masterful job of it – as you can see.

Jacob handled the cooking of the polenta until it spat at him, giving him a burn that eventually blistered on his pinky – Wow – I did not realize that it would be that intense but it was.  I took over the cooking and added the fresh corn near the end.

At the very end I added the marscapone cheese and there we have it – Grilled (Carbonized?) Mustard Chicken with Fresh Corn Polenta

Can I just say that for everything the Chicken was lacking, the Polenta made up for it.  For someone who just loves the taste of corn, it was wonderful.  For the average person, it was probably a little bland and a little salt and/or pepper would be necessary.

Now, you might have noticed that my boys were not very involved in this dish.  That is because Markus was working on making some Zucchini Fritters which unfortunately bombed.

 He did a great job grating the zucchini

and putting together all of the other ingredients (flour, baking powder, Guinness and goat cheese – would have been good!) but even with draining and squeezing and blotting, we just could not seem to get the zucchini dry enough for it to stay together in the pan and it just became a gooey burnt mess when we tried to fry it.

 Sigh.  So we made a salad instead as our vegy portion of the meal – using ingredients from our local farmer’s market.

So next week’s recipe is the cover recipe from the August, 2010 Bon Appetit.

Basically there are five steps – the lemon curd, the blackberry compote, the crushed cookies, the whipped cheesecake and putting it all together.

Do not use store bought lemon curd.  This is not difficult to make and it is sooooo worth making it to be able to lick the spoon and the pan when you are done with it.  Yum.

Make the lemon curd the day before as it has to chill overnight.

The Blackberry compote can and should be made ahead of time too to give the berries time to get juicy.  Now is the time of year you can find blackberries in the stores so this recipe is doable.

Then you put it together.  Again – I am cheating here because we made this with all of the boys and Jesse and Vash were working on the lemon curd and the blackberry compote while I was working with Jacob, Davey, Markus and Chip on the Grilled Chicken Dinner.  We will tell you how the parfaits came out next Friday.  In the meantime, here is what they should look like in the end.

How do you not at least try it?  Have a fun weekend and I will be back to show you my Peace Sign on Elaine’s sweater on Monday.


About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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3 Responses to Food on Friday – Grilled Mustard Chicken with Fresh Corn Polenta

  1. danielle says:

    Sigh…you just made me really hungry and we neglected to bring a lot of food to the cabin other than food for meals. Thank God for cereal.

  2. Barbara Antonelli says:

    If all I had was cereal,I’d rather starve. The corn polenta looked good and I’m going to look for the corn shredder…..Going to bed now…..Love,Mom

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