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  • 2 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons Food Club olive oil
  • 2-1/2 tablespoons Cajun seasoning
  • 2 tablespoons Food Club white vinegar
  • 4 Roche Bros. antibiotic-free boneless, skinless chicken breasts (about 6 ounces each)
  • 2 jalapeño peppers, sliced
  • 2 cups quartered Brussels sprouts
  • 1/2 cup fresh or Full Circle Organic frozen corn
  • 1/2 teaspoon Food Club salt
  • 1/2 teaspoon Food Club pure ground black pepper
  • 4 cups Full Circle Organic whole milk
  • 1 tablespoon Full Circle Organic unsalted butter
  • 1 cup yellow cornmeal
  • 1/2 cup Food Club shredded Cheddar cheese


  1. In small bowl, whisk half the garlic, 1/4 cup oil, Cajun seasoning and vinegar. Place chicken in large zip-top plastic bag; add oil mixture. Seal bag, pressing out excess air; refrigerate 30 minutes or up to 2 hours.
  2. Preheat oven to 400°. In medium bowl, whisk remaining garlic and 1 tablespoon oil; add jalapeños, Brussels sprouts, corn, and 1/4 teaspoon each salt and black pepper and toss. Spread layer on rimmed baking pan. Roast 20 minutes or until golden brown and tender.
  3. Remove chicken from marinade; discard marinade. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add chicken and cook 8 minutes or until golden brown and internal temperature reaches 165°, turning once.
  4. In medium saucepot, whisk milk, butter, and remaining 1/4 teaspoon each salt and black pepper; heat to a boil over medium heat. Gradually whisk in cornmeal until incorporated; reduce heat to low and cook 4 minutes or until smooth, whisking occasionally. Whisk in cheese until melted.
  5. Serve chicken and roasted vegetables over polenta.

Facts. Finds. Flavors.

Polenta, made from coarsely ground cornmeal, is often used in Italian cooking and takes on flavors of complementary ingredients. Traditionally, polenta is slowly cooked on the stovetop over low heat, but can also then be poured into a baking dish and baked until firm.

  • 722 Calories
  • 41g fat (13g Saturated)
  • 140mg Cholesterol
  • 752mg Sodium
  • 41g Carbohydrates
  • 4g Fiber
  • 49g Protein