1 roll store-bought polenta (1 pound)
1 tablespoon butter
1 1/2 cups diced onions
1/2 pound boneless, skinless chicken breast, chopped
6 slices pre-cooked bacon, chopped
2 cups shredded Manchego cheese (divided use)
1/3 cup Raspberry Dark Balsamic Vinegar
1/3 cup Chipotle Infused Olive Oil
3 tablespoons pecan pieces
1 tablespoon chopped fresh cilantro (optional)
Preheat oven to 400 degrees F. Spray a 13×9″ baking pan with cooking spray.
Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium.
Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes.
Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque.
Remove from heat and stir in chopped bacon.
Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese.
Drizzle Raspberry Dark Balsamic Vinegar & Chipotle Infused Olive Oil over cheese, then top with remaining 1 cup of cheese.
Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.
Serve on small plates, tapas style.
Makes 4-6 Servings