Chicken with Bacon BBQ Sauce, Polenta and Asparagus

IMG_2051I’ve been wanting to try cooking Polenta for a while so I bought some and did a more home-style meal!  A little bacon and cheese in the Polenta was perfect, and I used the bacon grease to create a tasty BBQ sauce for my chicken.  Bacon grease is apparently good for everything! The asparagus was the right touch to round out the meal.

Ingredients:

2 chicken breasts

4 pieces of bacon – cooked and crumbled

3 garlic cloves – chopped

1 tsp rosemary

1/8 cup brown sugar

2 tbs honey

3 tbs white vinegar

3 tbs Worcestershire sauce

For Polenta:

1/4 cup polenta (served 1)

1 cup water

shredded Parmesan cheese – for topping

Asparagus – as much as you want

Preparation:

To start, put the asparagus in a baking dish and bake at 350 for 20 minutes or until desired texture.  Drizzle a little olive oil over them before cooking or add a little pepper for additional flavor.

While the asparagus cooks, work on the Polenta.  Boil the cup of water in a sauce pan, then add the Polenta and whisk.  Allow the Polenta to settle, whisk again, then cover.  Cook for 15 minutes, stirring occasionally.  Give it a taste at the 15 minute mark, then cook for another 15 minutes or until you like what you taste.  Remember to stir or it will stick.  I like it smoother, so I went for the full 30 minutes. I found 15 minutes was still a bit gritty.  Once it’s cooked through, add the bacon and serve with the cheese on top.

If you want to, coat the chicken with some pepper but it’s not necessary.  I just like pepper.  Cook the bacon in a skillet and remove it once it’s crispy.  In the bacon grease, add the chicken.  Cook until it’s cooked all the way through.  Lower the heat a bit and add the garlic.  When the garlic is fragrant, add the rosemary, Worcestershire, vinegar, brown sugar and honey.  Stir and simmer until thickened – about 2 or 3 minutes.

Plate up the dish with the sauce coating the chicken.  If you don’t want sauce in your Polenta, use a small bowl on the side instead.  I paired this with a Zinfandel that was on the sweeter side!

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