Text 26743, 86 rader
Skriven 2015-05-06 05:24:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 888
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Mustard Chicken With Fresh Corn Polenta
 Categories: Poultry, Sauces, Vegetables, Citrus
      Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
      6    Green onions, finely
           - chopped
    1/4 c  Dijon mustard
      1 tb Fresh lemon juice
      1 lg Garlic clove, pressed
      6 lg Chicken thighs with skin and
           - bones
           Olive oil

MMMMM--------------------------POLENTA-------------------------------
      5 c  Water
      1 c  Polenta (coarse cornmeal)
  1 1/2 ts Coarse kosher salt
      1 ts Sugar
      2 c  Fresh corn kernels (cut from
           - about 3 large ears)
    1/2 c  Mascarpone cheese

  SPECIAL EQUIPMENT: Small metal turkey-lacing pins

  INGREDIENT INFO: Polenta is sold at some supermarkets and at
  natural foods stores and Italian markets. If unavailable,
  substitute an equal amount of regular yellow cornmeal and
  cook about half as long. Mascarpone is an Italian cream
  cheese that's available at many supermarkets and at Italian
  markets.

  FOR CHICKEN: Whisk onions, mustard, lemon juice, and garlic
  in medium bowl to blend. Using fingertips and leaving 1 side
  still attached, loosen skin on each chicken thigh. Lift skin
  flap on each and fold back. Spoon half of mustard seasoning
  atop thighs, dividing equally; spread to cover meat. Fold
  skin flap over to enclose seasoning and secure skin with
  metal pin. Sprinkle thighs with salt and pepper on both
  sides. Turn thighs, skin side up, and spread remaining
  mustard seasoning over skin. Transfer to small baking sheet.

  DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and
  refrigerate.

  Prepare barbecue (medium-high heat). Preheat oven to
  250+.F/120+.C. Brush grill rack generously with olive oil
  grill chicken until golden brown and cooked through,
  turning chicken occasionally and moving to cooler spot on
  grill if browning too quickly, 40 to 50 minutes. Transfer
  grilled chicken to another baking sheet; keep warm in oven
  while preparing polenta.

  FOR POLENTA: Bring 5 cups water to boil in heavy large
  saucepan over high heat. Gradually whisk in polenta, then 1
  1/2 teaspoons coarse salt and sugar. Reduce heat to
  medium-low; simmer until polenta is tender, thick, and
  creamy, whisking often and adjusting heat to maintain gentle
  simmer, 25 to 30 minutes. Add corn kernels and cook,
  stirring constantly, until corn is tender, about 5 minutes.
  Mix in mascarpone cheese. Season polenta to taste with salt
  and pepper.

  Spoon polenta onto each of 6 plates. Top with grilled
  chicken and serve.

  by Ian Knauer

  Bon App+¬tit | August 2010

  Yield: Makes 6 Servings

  MM Format by Dave Drum - 10 August 2010

  Uncle Dirty Dave's Archives

MMMMM

... If you put enough dressing on your salad it will taste like food.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)