This was the first time I tried polenta and I was not disappointed. We actually ate these for dinner one night, but it would be a pretty good appetizer, as well. All in all, an experiment not gone horribly wrong, for once!
Buffalo Chicken Polenta Bites
from Housewife In Training
1 (18 oz) tube of Polenta
2 chicken breasts, cooked and shredded
1/4 to 1/3 cup Frank's Red Hot sauce
4 oz crumbled blue cheese
1/2 tsp garlic powder
salt and pepper to taste
1/4 cup chopped cilantro
Preheat a skillet over medium heat. Spray with non-stick spray. Slice polenta into 15 slices. Once skillet is warm, add polenta. Cook for 5 minutes, or until golden brown, then flip and cook again for 5 minutes, or until golden brown. Remove to a paper towel-lined plate. While polenta is cooking, combine shredded chicken with hot sauce. In a small bowl, mash avocado with a fork, keeping some small chunks. Fold in blue cheese crumbles, garlic powder, salt and pepper. Drizzle with a little lemon juice and mix, to prevent browning. Once polenta is done cooking, layer with avocado mixture, then the chicken and sprinkle with cilantro.