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1
* Place chicken in a single layer in a large nonstick skillet and cover with water.
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2
Add cilantro sprigs and 1 clove of garlic.
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3
Cook chicken breasts over medium heat until no longer pink in center, about 10 to 15 minutes.
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4
Remove chicken from pan and let cool; reserve liquid.
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5
* Shred cooled chicken and set aside.
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6
Pour reserved cooking liquid into a bowl and add ancho peppers.
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7
Cover and soak peppers about 10 minutes.
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8
* Heat a small skillet over medium heat.
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9
Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots.
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10
Remove to a small bowl and when cool enough to handle, peel garlic.
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11
* Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes.
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12
Pour mixture into a saucepan, add chicken and heat through.
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13
* To make polenta, bring 2 1/2 cups of water to a boil; add salt.
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14
Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
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15
* Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan.
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16
Smooth with a spatula.
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17
Allow polenta to firm up, about 1 to 2 minutes.
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18
Cut into 4 slices and remove from pan.
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19
Place polenta slices in a large nonstick skillet coated with cooking spray.
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20
Cook on both sides until crispy, about 2 to 4 minutes per side.
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21
* To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture.
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22
Garnish with cilantro, radishes and scallions.
