Spicy Polenta

Last week I didn't plan my groceries too well due to being out of town.  One night I stood staring at the pantry, the fridge, the pantry, the fridge and finally thought of a new polenta dish to try.  I am very happy with the result!  The spice of the cheese was evened out by the subtleness of the polenta.  The sour cream was a nice cooling element to the plate as every other ingredient is hot and spicy.  

Jalapeno cheddar polenta with spicy chicken, and fried avocado

Ingredients:

4 oz chicken breast slowed cooked in enchilada sauce, shredded or chopped

2oz jalapeno cheddar cheese, shredded

3oz avocado cut into chunks

1/3c panko bread crumbs

olive oil

1 1/2 servings of uncooked polenta

Cook polenta according to directions on package. When polenta is done cooking, mix in jalapeno cheese.  Transfer polenta to a form lined with plastic wrap (I used a small fry pan) and place in fridge or freezer for a few minutes.  Bread avocado in panko crumbs and fry in large fry pan in olive oil, after polenta has slightly cooled, add to fry pan and cook until both sides are slightly browned.  Remove polenta, top with chicken and avocado.  Serve with sour cream if desired.