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Beer Pesto Chicken with Creamy Parmesan Pale Ale Polenta

Ingredients
  

For the pesto:

  • 2 cloves garlic smashed
  • ½ cup chopped pecans
  • ½ cup grated parmesan
  • 3 cups fresh basil leaves
  • 1 tsp salt
  • ¼ cup pale ale
  • 1/3 cup olive oil

For the Polenta:

  • 4 tbs butter
  • 1 cup pale ale
  • 2 cups whole milk
  • ¾ cup polenta also called corn grits or coarse ground corn meal
  • 3/4 cup fresh grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Chicken:

  • 1 lbs boneless skinless chicken thighs
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tbs olive oil

Instructions
 

Make the Pesto:

  • In a food processor add the garlic, pecans, parmesan, basil, and salt, process until smooth. While the processor is running, slowly add the beer and olive oil. Pesto can be made up to three days ahead of time.

Make the polenta:

  • In a pot over medium heat, melt the butter. Add the beer and milk, bring to a simmer.
  • Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 18 minutes.
  • Stir in the parmesan, salt and pepper.

Make the chicken.

  • Sprinkle the chicken on all sides with salt, garlic powder, onion powder and pepper.
  • Heat the olive oil in a pan over medium high heat until hot but not smoking.
  • Add the chicken, cooking on both sides until browned and chicken is cooked through.
  • Plate polenta, then the chicken, top with pesto.

Notes

If substituting chicken breast, filet the chicken breasts into two thin slices, rather than a thicker breasts. Season well before cooking, don't over cook, chicken breasts dry out easily.