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1
Butter 9 x 12 -inch-diameter glass baking dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese, baking mix and butter; stir until cheese melt. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
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2
Line baking sheet with foil. Cut polenta into squares. Transfer squares, bottom side up, to prepared sheet, fitting closely together. (Can be made 1 day ahead by cutting, covering and chilling.)
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3
Preheat oven to 350 F. Bake polenta squares until golden, about 15 minutes. Cool on sheet.
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4
Next, preheat oven to 400 degrees F. Spray a 13x9 inch pan with cooking spray.
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5
Add olive oil and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon.
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6
Sprinkle 1 cup of the shredded cheese evenly over baked polenta squares; spoon chicken mixture evenly over cheese. Drizzle pomegranate chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top.
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7
Bake for 6-8 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.
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8
Pomegranite Chipotle BBQ Sauce (submitted as separate entry as well)
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9
1/2 cup organic tomato paste
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10
4 T. organic balsamic vinegar
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11
2 T. organic blackstrap molasses
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12
1/2 cup organic brown sugar
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13
2 T. organic gluten free Tamari
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14
1/2 c. dark agave nectar
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15
1/2 c. pomegranate juice
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16
1/2 t. chipotle chile powder
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17
1 T. cornstarch
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18
Mix all ingredients, except cornstarch, in a medium size bowl with whisk. Whisk in cornstarch. Transfer to medium saucepan. Cook over medium heat while whisking for 2-3 minutes. Turn off heat and let cool.
