This was an easy and yummy recipe, I just added steamed beet greens since I felt we needed something green on the plate and I had some in the fridge from a friends farm. I had never made (let alone eaten) polenta before but it's nice... I was shocked that 1 cup of polenta cooked into 5 cups of water and filled a sauce pan, that stuff expands, but it truly is a nice change of pace to rice, potatoes, etc.
I made a few modifications to the recipe.... 1) I used chicken tenders in place of chicken thighs 2) I baked the chicken in the oven to preserve the mustard sauce rather than grilling where we often burn sauces (since i didn't use the thighs with the skin on as suggested in recipe).... It turned out well and my husband seemed to enjoy it, so we may even have it again.
here is the recipe from the Bon Appetite Magazine if you want to give it a try!
http://www.bonappetit.com/recipes/2010/08/grilled_mustard_chicken_with_fresh_corn_polenta
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