Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

Ingredients

• 1 tablespoon canola oil, divided
• 1 teaspoon canola oil, divided
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon fresh ground pepper
• 3/4 teaspoon mrs dash lemon-garlic seasoning
• 16-18 ounces prepared plain polenta (1 tube)
• 1 lb chicken breast, trimmed (boneless & skinless)
• 2 nectarines, halved and pitted
• 1 pint blackberry, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• hot sauce

Directions

1. 1

   Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).

2. 2

   Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.

3. 3

   Rub 1 teaspoon of the mixture all over polenta.

4. 4

   Rub the rest into both sides of chicken.

5. 5

   Cut the polenta crosswise into 8 slices.

6. 6

   Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

7. 7

   Place the chicken, polenta slices and nectarines on the grill.

8. 8

   Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.

9. 9

   Transfer to a clean plate; tent with foil to keep warm.

10. 10

    Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.

11. 11

    Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.

12. 12

    Transfer the chicken and nectarines to a cutting board.

13. 13

    Coarsely chop the nectarines.

14. 14

    Let the chicken rest for 5 minutes, then thinly slice.

15. 15

    While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.

16. 16

    Layer the polenta, chicken and fruit salsa on 4 plates and serve.