We made this recipe during summer camp when corn was at it’s sweet peak. We used chicken tenders to avoid having to handle and cut down larger pieces of raw chicken, but you could always use boneless breasts or thighs for a similar result.
The kids easily handled the tenders with a pair of tongs with very little mess. They loved stirring the polenta and couldn’t get over how thick it got. To cut the corn off the cob, your first thought might be to stand the cob on it’s end, but try laying it on it’s side instead. The kernels will have a shorter distance to travel to the cutting board and are less likely to go flying everywhere.
And make sure you add the fresh herbs at the end. We try to keep either cilantro or parsley on hand at all times. It just adds the perfect bright finishing touch.
Smoky, creamy polenta is the perfect base for the honey barbecue chicken and fresh herbs.
- 3 cups water
- 3 cups whole milk
- 2 cups polenta
- 2 tablespoons butter
- 3/4 cup shredded sharp cheddar
- kosher salt
- black pepper
- 2 ears sweet corn charred grilled or even left raw, kernels removed from the cob
- 1 1/2 pounds boneless skinless chicken breast or tenders
- 1 cup BBQ sauce + more for serving
- 1/4 cup honey
- 2 peaches sliced left raw or grilled
- 1 avocado sliced
- handful fresh herbs like cilantro or parsley