Grilled Chicken Corn Chili Salsa

After a busy day sometimes for gets forgot and one or two people become starving people.  This was beyond starving mod.  I knew I had a few veggies that just had to be used up and I needed to fix something that wouldn't take to long before we both fell apart from lake of food.  Tonight I came up with this little number.  

Trying new things can be fun at times.  Note at times! 

Tonight I took a few items I really needed to use up before they went bad and put this together.  It's sweet spicy and crisp and cool at the same time.  If you like corn, sweet corn this corn chili salsa is rather good stuff.  The fresh cilantro adds a nice clean crisp heat to the dish.  I really love cilantro.  The corn chili salsa I fond on my most recent trip to Trader Joe's.  It was a must try. 

Here is how I did this.

So here is what you will need:

(this is a dinner for two, you can add or cut down if needed)

1 jar of corn chili tomato-less salsa

2 organic boneless skinless chicken breast 

4 thin slices of ready to use polenta

1 teaspoon of menudo mix

1/4 cup of red onion

1/4 of fresh chopped brussels sprouts

1/4 of cherry tomato's

half of an avocado (sliced)

mixed shredded cheese 

fresh cilantro (for garnish)

4 tablespoons extra virgin olive oil 

sour cream (we only use light)

salt 

pepper

I always when starting to make a meal set every thing out I'll be needed.  Then with this dish I started by putting 2 table spoons of olive oil into a medium frying pan heated up to a medium heat added the two chicken breast.  Once they are in add the menudo mix onto the chicken with some fresh ground pepper and a small amount of salt for taste.  The menudo mix is rather hot and spicy so easy does it if it's your first time using it.  I really enjoy the heat so I tend to over do it most of the time.  Cooking chicken until cooked threw.  While the chicken is cooking cutting up veggies and prepping the polenta. 

Now once all the veggies and polenta are prepped and ready and the chicken is cooked all the way threw, now you add the corn chili salsa to simmer with the chicken.  This can stay on a low simmer while you finish cooking the polenta and getting your plate ready for plating. 

Now you want the heat up a second pan to fry up the 4 polenta rounds in.  If you have never tried polenta before I really think its a must.  I've never bought it ready to use in a roll before tonight.  I always made it from a instant mix.  This is a must when it comes to short cuts.  Saves a lot of time let me tell you!  All I did for us tonight was grilled up a few rounds I cut off the tube of polenta, four total in a bit of extra virgin olive oil with a bit of fresh ground pepper and salt to taste. Then I put the rest into a zip lock and set into the frig for another night soon to cook up into something else! 

While the polenta is grilling now start getting your plates out and setting up for serving.

Once all of the polenta cakes are heated and grilled nicely on both sides to your liking you can sever all this up, chicken salsa on top of the polenta cakes then adding the fresh veggies to the side with a nice sized soup full of sour cream some cheese and cilantro on top.  I totally forgot while I was enjoying making this to keep track of the time it took to put this all together... I'll just say on the safe side 30 to 40min.   I hope you all give this a go and feel free to change it up and make it your own.  I'd love to hear what you all think so feed back is very welcome on any of my blogs I post.  Now go cook, eat, and enjoy!

Eat, Love, & Live