Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

• 1 tablespoon canola oil, divided
• 1 teaspoon canola oil, divided
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt, divided
• 34 teaspoon fresh ground pepper
• 34 teaspoon mrs dash lemon-garlic seasoning
• 16 -18 ounces prepared plain polenta (1 tube)
• 1 lb chicken breast, trimmed (boneless & skinless)
• 2 nectarines, halved and pitted
• 1 pint blackberry, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• hot sauce

1. Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.
2. ).
3. Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
4. Rub 1 teaspoon of the mixture all over polenta.
5. Rub the rest into both sides of chicken.
6. Cut the polenta crosswise into 8 slices.
7. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
8. Place the chicken, polenta slices and nectarines on the grill.
9. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
10. Transfer to a clean plate; tent with foil to keep warm.
11. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
12. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
13. Transfer the chicken and nectarines to a cutting board.
14. Coarsely chop the nectarines.
15. Let the chicken rest for 5 minutes, then thinly slice.
16. While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
17. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

canola oil, canola oil, ground cumin, kosher salt, fresh ground pepper, lemongarlic, polenta, chicken breast, nectarines, blackberry, fresh cilantro, lime juice, hot sauce

Taken from www.food.com/recipe/grilled-chicken-polenta-with-nectarine-blackberry-salsa-388870 (may not work)