MEDITERRANEAN BURGERS ON GRILLED POLENTA
Ingredients
15 sundried tomato halves, minced
1 cup minced onion
2½ tsp EACH coriander seed, fennel seed, dried oregano
1 tsp EACH ground rosemary, celery seed, dried thyme
1½ tsp Kosher salt
2 lbs ground chicken
8 slices prepared polenta, ½ inch thick
8 slices herbed goat cheese
8 Tbsp sundried tomato pesto|15 sundried tomato halves, minced
1 cup minced onion
2½ tsp EACH coriander seed, fennel seed, dried oregano
1 tsp EACH ground rosemary, celery seed, dried thyme
1½ tsp Kosher salt
2 lbs ground chicken
8 slices prepared polenta, ½ inch thick
8 slices herbed goat cheese
8 Tbsp sundried tomato pesto
Preparation
In a large bowl stir together the tomato, onion and seasonings.
Add ground chicken and mix well. Divide into 8 patties, ½ inch thick.
Preheat grill to medium hot. Grill burgers until meat thermometer reads 175F (about 12 minutes).
Grill polenta until grill marks appear.
Divide polenta onto 8 plates. Top with burgers. Put 1 slice of goat cheese and 1 Tbsp of pesto on top.
Tip: If using sundried tomatoes in oil, drain them well and pat dry with paper towels before mincing.
* Polenta is made from cornmeal. Look for prepared polenta in the pasta or rice section of most larger grocery stores. You can also make your own polenta for this recipe. In large saucepan, bring 4 cups (1 L) water or chicken broth and a pinch of salt to boil over high heat; gradually pour in 1 cup (250 mL) fine cornmeal, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes or until smooth and thick enough to mound on spoon. Transfer to greased 13- x 9-inch (3 L) baking dish, smooth top and set aside to set. (Can be made ahead to this point and refrigerated, covered, for up to 2 days. Leftover polenta can be frozen.)
|In a large bowl stir together the tomato, onion and seasonings.
Add ground chicken and mix well. Divide into 8 patties, ½ inch thick.
Preheat grill to medium hot. Grill burgers until meat thermometer reads 175F (about 12 minutes).
Grill polenta until grill marks appear.
Divide polenta onto 8 plates. Top with burgers. Put 1 slice of goat cheese and 1 Tbsp of pesto on top.
Tip: If using sundried tomatoes in oil, drain them well and pat dry with paper towels before mincing.
* Polenta is made from cornmeal. Look for prepared polenta in the pasta or rice section of most larger grocery stores. You can also make your own polenta for this recipe. In large saucepan, bring 4 cups (1 L) water or chicken broth and a pinch of salt to boil over high heat; gradually pour in 1 cup (250 mL) fine cornmeal, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes or until smooth and thick enough to mound on spoon. Transfer to greased 13- x 9-inch (3 L) baking dish, smooth top and set aside to set. (Can be made ahead to this point and refrigerated, covered, for up to 2 days. Leftover polenta can be frozen.)
