Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
"Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé...."
INGREDIENTS
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Ingredients:
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1 tablespoon plus 1 teaspoon canola oil, divided
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1 tablespoon ground cumin
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1 teaspoon kosher salt, divided
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3/4 teaspoon freshly ground pepper
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1 16- to 18-ounce tube prepared plain polenta
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1 pound boneless, skinless chicken breast, trimmed
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2 nectarines, halved and pitted
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1 pint blackberries, coarsely chopped
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2 tablespoons chopped fresh cilantro
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1 tablespoon lime juice
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Hot sauce, to taste
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