Go Back
If you're searching for a dish that tantalizes the taste buds while bringing an innovative twist to comfort food, look no further than BBQ Pulled Chicken Polenta Cakes. This delightful recipe marries the smoky, savory goodness of BBQ pulled chicken with the creamy, rich texture of polenta, creating a dish that is as visually appealing as it is delicious. Whether you're planning a gathering, a family dinner, or a cozy night in, these polenta cakes are sure to impress your guests and satisfy your cravings.

BBQ Pulled Chicken Polenta Cakes

Discover a unique twist on comfort food with BBQ Pulled Chicken Polenta Cakes! This innovative dish combines the smoky richness of BBQ pulled chicken with creamy polenta, creating a delicious and visually appealing meal perfect for gatherings or cozy nights at home. Easy to prepare and customizable to your tastes, these cakes offer a satisfying texture and flavor profile. Impress your friends and family while enjoying a delightful fusion of flavors with every bite.
Print Recipe Pin Recipe

Ingredients
  

For the BBQ Pulled Chicken:

2 cups cooked and shredded chicken (rotisserie works well)

1 cup BBQ sauce (store-bought or homemade)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

For the Polenta Cakes:

1 cup polenta (cornmeal)

4 cups water or chicken broth

1 cup grated Parmesan cheese

1/2 cup milk

2 tablespoons butter

1 teaspoon salt

Freshly cracked black pepper to taste

Olive oil for frying

For Garnish:

Fresh cilantro or parsley, chopped

Additional BBQ sauce for drizzling

Instructions
 

Prepare the BBQ Pulled Chicken:

    - In a medium saucepan, heat the olive oil over medium heat. Add the shredded chicken and season it with smoked paprika, garlic powder, salt, and pepper. Stir until well mixed.

      - Pour the BBQ sauce over the chicken, stirring to combine. Cook on low heat for about 10 minutes, allowing the flavors to meld and the chicken to heat through. Remove from heat and set aside.

        Make the Polenta:

          - In a large pot, bring the water or chicken broth to a boil. Whisk in the polenta gradually, ensuring no lumps form. Reduce heat to low and cook, stirring frequently for about 15-20 minutes, or until the polenta is thick and creamy.

            - Stir in the grated Parmesan cheese, milk, butter, salt, and black pepper until fully incorporated. Remove from heat and let it cool for about 10-15 minutes until it thickens.

              Form the Polenta Cakes:

                - Once the polenta is cool enough to handle, spread it on a greased baking sheet or tray, creating an even layer about 1-inch thick. Refrigerate for at least 30 minutes to set.

                  - Once set, cut the polenta into square or round cakes, about 3-4 inches wide.

                    Fry the Polenta Cakes:

                      - In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Fry the polenta cakes in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

                        Assemble the Dish:

                          - On each polenta cake, generously spoon the BBQ pulled chicken mixture. Optionally, drizzle additional BBQ sauce on top for extra flavor. Garnish with fresh chopped cilantro or parsley.

                            Serve and Enjoy:

                              - Serve the BBQ Pulled Chicken Polenta Cakes warm as an appetizer or main dish, and watch everyone enjoy this delicious twist on a classic!

                                Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 4 servings