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1
Bring 6 cups of water to a boil.
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2
Carefully whisk in the polenta to prevent lumps from forming.
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3
Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes).
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4
Remove from the heat, and stir in the butter and cheese.
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5
Season with salt and pepper.
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6
Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula.
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7
Allow to cool.
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8
Refrigerate, if making ahead.
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9
For the guacamole, puree the avocados with the lime juice in a food processor.
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10
Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves.
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11
Season to taste with salt and pepper.
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12
Refrigerate, if making ahead.
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13
When ready to serve, heat the olive oil in a large nonstick pan.
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14
Add the chicken, skin-side down, and brown over high heat.
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15
Turn, and brown on the other side.
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16
Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes.
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17
Season with salt and pepper.
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18
Meanwhile, make the salsa.
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19
Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste).
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20
Process until coarse.
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21
Season with salt and pepper.
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22
When ready to brown the polenta, preheat the broiler.
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23
Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes.
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24
The polenta can broil while chicken is cooking.
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25
In center of a plate, place a pool of salsa.
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26
Place the polenta on top of the salsa.
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27
Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.
