Serves 6 Difficulty
6 chicken breast halves, boned and skinned Salt and pepper
For polenta rounds: 3 cups water 2 teaspoons salt 1 cup cornmeal
For carmelized onions: 3 onions, sliced 1/4 cup olive oil 1 Tablespoon sugar 1 teaspoon dried thyme leaves Salt & pepper
For cherry sauce: 1 cup red wine 1 cup gf chicken broth 1 cup dried cherries 1 teaspoon crushed black pepper 1 bay leaf 1 Tablespoon cornstarch dissolved in 1 Tablespoon water
For polenta rounds: In a medium saucepan bring water to a boil over high heat. Add salt and in a steady stream, add cornmeal, stirring vigorously. Cook and stir for 10 minutes, until polenta is smooth and leaves side of pan.
Transfer hot polenta into clean, empty orange juice cans. Let cool and then refrigerate until firm.
Open ends of cans with a can opener and shake polenta out or push it out. Cut into 1/2" slices.
Preheat oven to 325 degrees F.
Season chicken with salt and pepper and arrange on a grill rack in a baking pan. Bake for 25-30 minutes.
Meanwhile, in a large skillet cook onions in olive oil over high heat for 10 minutes. Cook until golden brown. Stir in sugar and thyme and cook for an additonal 10 minutes. Season with salt and pepper.
For cherry sauce: In a small saucepan over medium heat, bring wine and chicken broth to a boil. Add cherries, pepper and bay leaf; let cook for 10 minutes.
Stir a small amount of cherry sauce into cornstarch mixture and then add cornstarch to sauce. Discard bay leaf.
Saute polenta rounds in olive oil and butter until slightly browned.
Remove chicken breasts from oven and slice diagonally.
To serve: Place two polenta rounds on each plate and top with chicken slices, a mound of carmelized onions and a topping of hot cherry sauce.