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When it comes to comfort food that brings people together, few dishes can rival the inviting aroma and satisfying flavors of BBQ pulled chicken. This recipe takes the classic notion of pulled chicken and elevates it with a creative twist: polenta cakes. The combination of smoky, tangy BBQ flavors with the creamy, comforting texture of polenta creates a dish that’s not only delicious but also visually appealing. Whether you’re hosting a gathering or looking for a hearty family dinner, BBQ Pulled Chicken Polenta Cakes offer a unique culinary experience that everyone will love.

BBQ Pulled Chicken Polenta Cakes

Discover a delicious fusion of comfort food with BBQ Pulled Chicken Polenta Cakes! This recipe combines tender, shredded BBQ chicken with crispy polenta cakes, creating a satisfying meal that's perfect for gatherings or family dinners. Elevate your culinary experience by exploring various BBQ flavors and the rich, creamy texture of polenta. With easy-to-follow steps, you can impress your guests and enjoy a unique dish that brings everyone together at the table.
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Ingredients
  

For the Pulled Chicken:

1.5 pounds boneless, skinless chicken breasts

1 cup barbecue sauce (homemade or store-bought)

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Polenta Cakes:

1 cup polenta (cornmeal)

4 cups water

1 teaspoon salt

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for heat)

Oil for frying

For Garnish:

Sliced green onions

Fresh cilantro or parsley

Additional barbecue sauce for drizzling

Instructions
 

Prepare the Pulled Chicken:

    - In a slow cooker, add the chicken breasts, barbecue sauce, chicken broth, garlic powder, smoked paprika, salt, and pepper.

      - Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.

        - Once cooked, shred the chicken using two forks and mix it back with the sauce. Set aside.

          Make the Polenta:

            - In a large saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.

              - Gradually whisk in the polenta, ensuring there are no lumps. Reduce the heat to low.

                - Cook, stirring frequently, until the polenta thickens (about 20-25 minutes).

                  - Stir in Parmesan cheese, butter, black pepper, and cayenne pepper (if using). Mix well until creamy and smooth.

                    Shape the Polenta Cakes:

                      - Spread the cooked polenta onto a parchment-lined baking sheet, smoothing it into an even layer about 1 inch thick.

                        - Let it cool for at least 30 minutes until firm.

                          - Once cooled, cut the polenta into round or square cakes (about 3 inches in diameter).

                            Fry the Polenta Cakes:

                              - In a large skillet, heat a generous amount of oil over medium-high heat.

                                - Carefully place the polenta cakes in the skillet, cooking for about 3-4 minutes on each side until golden brown and crispy.

                                  - Remove from the skillet and let drain on paper towels.

                                    Assemble the Dish:

                                      - On each fried polenta cake, top with a generous amount of pulled BBQ chicken.

                                        - Drizzle with extra barbecue sauce and garnish with sliced green onions and chopped cilantro or parsley.

                                          Serve:

                                            - Plate the polenta cakes with pulled chicken warm and enjoy the delightful combination of flavors.

                                              Prep Time: 30 mins | Total Time: 7 hours | Servings: 4-6