MNN Galleries

5 Mediterranean comfort food recipes

By: Enrique Gili on March 1, 2011, 7:33 a.m.

Photo: Josie Grant/Shutterstock

3 of 7

BBQ Chicken Polenta

Stack shredded barbecued chicken on top of flying saucers of golden polenta to create a crowd-pleasing appetizer. BBQ Chicken Polenta


  • 2 ripe avocados, mashed
  • 1 lime, juice and zest
  • 1 clove garlic, minced
  • 3 tablespoons olive oil, divided equally
  • 1 teaspoon sea salt
  • 2 teaspoons plus 4 ounces water, divided
  • Half red onion, diced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • Half rotisserie chicken, shredded dark and white meat
  • 1 cup barbecue sauce
  • 18 ounce tube polenta, cut into ⅓-inch to ½-inch sections

Time estimates

Prep time: 40 minutes

Total time: 60 minutes


  1. 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.
  2. 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.
  3. 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.
  4. Using a teaspoon, place a dab of avocado sauce and barbecued chicken on each polenta round. Serve warm.

Makes about 18 rounds