This recipe for tropical chicken polenta cakes is one you can mostly prepare days in advance, making it a convenient mid-week meal. Simply boil the chicken breasts and prepare the polenta, put both in their own sealed containers, and bring them out when you want to make this dish. If you end up with extra polenta cakes, use them to make "grilled cheese sandwiches." Seriously, they're awesome. On to the recipe:

INGREDIENTS:

Tropical Chicken:

• 3 chicken breasts, shredded (see prep)
• 1/2 pineapple (2 cups), blended into a puree
• 2 Tablespoons balsamic vinegar
• 1 teaspoon lime juice
• 1/4 teaspoon sea salt

Polenta:

• 1.5 cups chicken or vegetable stock
• 1 cups polenta (coarsely ground yellow cornmeal)
• 1 tablespoon olive oil
• Optional: 1/4 cup grated Parmesan

DIRECTIONS:

Bring 4 cups of water to a boil with a teaspoon of salt. Once boiling, drop in chicken and cook for 15 minutes. Set aside to cool, and then shred.

Whisk together pineapple puree, balsamic, lime juice and salt until well blended and frothy. Toss with chicken and chill until ready to eat.

In a medium saucepan, bring the stock to a boil over high heat.

While constantly whisking with one hand, slowly shake in the cornmeal in a thin stream with the other. Lower the heat to medium and cook, stirring frequently, until the polenta thickens to an oatmeal consistency, about 20 minutes. Sometimes it is necessary to add more liquid if it gets too thick. Scrape the bottom and sides while cooking to prevent the polenta from sticking. When done, stir in the olive oil.

Allow the polenta to cool, and then form 3-inch round polenta patties. Cook polenta cakes in a lightly oiled pan over medium-high heat for three minutes each side or until lightly browned.

To serve, place one warm polenta cake on dinner plate. Top with 3/4 cup marinated chicken. Throw a salad or some black beans on the side, and you've got a meal.