Summer Honey BBQ Chicken with Cheddar Corn Polenta

This week has been not only busy but exhausting! I was in Chicago this week speaking at JDRF's (Juvenile Diabetes Research Foundation) One Conference. And it was truly inspiring. Meeting people who work every day to help find a cure for a disease you fight every day is humbling. 

So after a great trip, I had the longest travel day coming home. And all I wanted was some comfort food that was super easy and delicious. This is the recipe for that! 

Ingredients: 

Polenta

• 2 cup polenta
• 3 cups whole milk
• 2 tablespoons butter
• 3/4 cup shredded sharp cheddar
• 2 ears sweet corn. Grilled/oven baked or even frozen
• kosher salt

BBQ chicken

• 1 1/2 pounds boneless skinless chicken breast 
• 1 cup BBQ sauce + more for serving
• 1/4 cup honey
• 2 peaches sliced 
• 1 avocado sliced

First if you are making the corn in the oven, which is my new favorite thing to do. Set your oven to 450 and butter the raw corn. Wrap up in aluminum foil and bake for 25 minutes. When done, set aside. 

​To make the polenta, use a large saucepan. Add 3 cups of water and 3 cup of milk and bring to a boil. Then add 2 cups of the polenta and simmer for 15-20 minutes. 

While the polenta is cooking, use a large ziplock bag and add the BBQ sauce and honey. Add the chicken and coat with the sauce. On a grill or large skillet add the chicken and cook. 4 minutes per side flipping 2-3 times. Add the remaining sauce to the chicken while it's cooking. I like mine a little charred, so I left on the grill a little longer. I shredded the chicken when done in the skillet. Set a side. 

When the polenta is done, add the cheese, butter and corn to the polenta and stir. 

Serve in bowls with the polenta first then chicken. Add the avocado and peaches.