Seared Cheddar Polenta Rounds with Barbecued Chicken and Avocado Sauce
INGREDIENTS
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Polenta Rounds
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9 cups cold water
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Salt to taste
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3 cups yellow cornmeal
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2 tablespoons butter, diced
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1/2 pound extra-sharp cheddar, shredded
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1 teaspoon ancho chili powder
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1 1/2 teaspoon hot sauce
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Chicken
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1 tablespoon olive oil
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1 sweet onion, halved and thinly sliced
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Salt and pepper
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1 teaspoon sugar
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2 cups barbeque sauce
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Meat from 1 rotisserie chicken, shredded
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Avocado Sauce
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2 large ripe avocados
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Juice and zest of 1 lime
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1 clove garlic, minced
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1 teaspoon kosher salt
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2 teaspoons olive oil
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2 teaspoons water
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Assembly
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2 tablespoons vegetable oil
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2 teaspoons ancho chili powder
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