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Barbecue Chicken Polenta With Onion Compote

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“this recipe comes from "webtrition." i work in a hospital kitchen where i am one of the cooks. the original recipe is for 50 servings, but i posted it on here to a more reasonable size. (if i can figure out how to...:-) ) i'm also guessing on the cooking time, because i've never actually timed it. anyways, this is really tasty, although i personally don't like the jalapenos, so i don't add them. enjoy!”

Ingredients Nutrition


  1. preheat oven to 350.
  2. combine chicken and bbq sauce. stir to blend. heat over medium heat until done (165 F).
  3. heat oil in sauce pan over medium heat. add minced red onions and peppers and cook until onions are translucent. reduce heat to low. add garlic, continue to cook about 1 minute. do not burn garlic!
  4. increase heat to high and add chicken broth, bringing to boil. gradually add cornmeal while constantly stirring. when all of the cornmeal has been incorporated, transfer to a greased oven safe dish.
  5. cover dish and place in oven, stirring every 10 minutes until creamy. remove from oven, stir in salted butter, salt, pepper, and cheese.
  6. while dish is in oven, do the following steps: melt unsalted butter in a saute pan. add brown sugar and heat over medium until syrupy. add julienne veggies and saute until al dente. do not overcook!
  7. when oven dish is creamy, pour the chicken over it. top with the onions and leeks.
  8. place back in oven uncovered for about 10 minutes, or until set.
  9. can be garnished with chopped chives, parsley, and/or parmesan cheese.

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