¾cuppolentaalso called corn grits or coarse ground corn meal
3/4cupfresh grated parmesan cheese
1/2tspsalt
1/2tsppepper
For the Chicken:
1lbsboneless skinless chicken thighs
½tspsalt
½tspgarlic powder
½tsponion powder
½tspblack pepper
1tbsolive 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.