Stack shredded barbecued chicken on top of flying saucers of golden polenta to create a crowd-pleasing appetizer.
BBQ Chicken Polenta
2ripe avocados, mashed
1lime, juice and zest
1 clovegarlic, minced
3 tablespoonsolive oil, divided equally
1 teaspoonsea salt
2 teaspoons plus 4 ounceswater, divided
Halfred onion, diced
1 tablespoonred wine vinegar
Halfrotisserie chicken, shredded dark and white meat
1 cupbarbecue sauce
18 ounce tubepolenta, cut into ⅓-inch to ½-inch sections
Prep time: 40 minutes
Total time: 60 minutes
To make the avocado spread, combine avocados, lime, garlic, 1 tablespoon olive oil, sea salt and 2 teaspoons water in large bowl. Stir until the consistency is creamy, about two minutes. Set aside and chill.
To make the barbecued chicken, heat 1 tablespoon of olive oil in large skillet. Add onions, vinegar and sugar. Stir gently until onions turn brown, about 10 minutes. Add rotisserie chicken, 4 ounces water and barbecue sauce. Salt to taste. Simmer over low heat.
Brush each cut section of polenta with olive oil. Place sections on a contact grill and heat until rounds turn golden yellow, about 10 minutes. Remove from grill and allow polenta to cool.
Using a teaspoon, place a dab of avocado sauce and barbecued chicken on each polenta round. Serve warm.