This has been one of our most-requested Il Pranzo recipes to date! Our Estate Chef’s creation is perfect for those summer grilling days, and pairs wonderfully with our Reserve Cabernet Sauvignon. The creamy, cheesy polenta plays perfectly off the vibrant flavors found in the grilled chicken.
1 ea. chicken (broken down into 8 pieces)
2 Tbsp thyme, chopped
2 Tbsp oregano, chopped
2 Tbsp rosemary, chopped
½ cup red wine herb vinaigrette
2 cups milk
2 cups water
¼ lb butter
1 cup dry polenta
1 bulb fennel, cut in half
1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Salt & Pepper, as needed
1 cup grated parmesan cheese
2 bunches green onion, thinly sliced
Combine chopped thyme, oregano, rosemary, and red wine herb vinaigrette, then marinate the chicken for a minimum of 8 hours (overnight is best).
Begin making the polenta one hour before serving. In a saucepot, add milk, water, and butter, bring to a simmer. Once simmering, slowly whisk in the polenta and let cook over very low heat for about an hour. Make sure to give it a stir every 5 minutes or so.
While the polenta is cooking, drizzle both the marinated chicken and fennel with Italian Varietal Olive Oil, then season with salt & pepper, then put on the grill. Grill until the chicken is cooked through and the fennel is charred on both sides.
When the polenta is almost done add the parmesan, green onion, and salt. Stir until all combined and then spoon it onto a platter. Top with the grilled chicken and then cut each piece of fennel into 4 and place that on the polenta as well. Enjoy!