Grilled chicken & polenta with nectarine-blackberry salsa recipe
Chicken second courses
Italian cuisine
Grill
1 tablespoon plus 1 teaspoon canola oil, divided 1 tablespoon ground cumin 1 teaspoon kosher salt, divided ¾ teaspoon freshly ground pepper 1 16- to 18-ounce tube prepared plain polenta 1 pound boneless, skinless chicken breast, trimmed 2 nectarines, halved and pitted 1 pint blackberries, coarsely chopped 2 tablespoons chopped fresh cilantro 1 tablespoon lime juice Hot sauce, to taste
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