Name: Grilled Mustard Chicken with Fresh Corn Polenta
Cook time: 1 hour 25 minutes
Total time: 1 hour 25 minutes
Yield: Makes 6 Servings
Ingredients: 6 green onions, finely chopped; 1/4 cup Dijon mustard; 1 tablespoon fresh lemon juice; 1 large garlic clove, pressed; 6 large chicken thighs with skin and bones; Olive oil; 5 cups water; 1 cup polenta (coarse cornmeal); 1 1/2 teaspoons coarse kosher salt; 1 teaspoon sugar; 2 cups fresh corn kernels (cut from about 3 large ears); 1/2 cup mascarpone cheese; Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.; Small metal turkey-lacing pins

Grilled Mustard Chicken with Fresh Corn PolentaNigel Cox

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

Recipe notes

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