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BBQ Pulled Chicken Polenta Cakes combine two beloved foods into a delightful dish that offers comfort with every bite. This recipe brings together the tender, smoky flavors of pulled chicken slathered in rich barbecue sauce and serves it atop creamy, cheesy polenta cakes. The contrast of textures — the savory, shredded chicken and the smooth, velvety polenta — creates a satisfying experience that is both hearty and indulgent. Whether you're hosting a family dinner, planning a gathering with friends, or meal prepping for the week ahead, this dish is incredibly versatile and sure to impress.

BBQ Pulled Chicken Polenta Cakes

Discover the delicious comfort of BBQ Pulled Chicken Polenta Cakes, where tender pulled chicken meets creamy polenta for a satisfying dish. This recipe is perfect for family dinners, gatherings, or meal prep, offering a delightful contrast of flavors and textures. With rotisserie chicken and your favorite BBQ sauce, creating this crowd-pleaser is simple and customizable. Serve as a main course or appetizer, and enjoy a comforting meal any weeknight or special occasion.
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Ingredients
  

For the Pulled Chicken:

2 cups cooked shredded chicken (rotisserie chicken works well)

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Polenta Cakes:

1 cup cornmeal (polenta)

4 cups vegetable broth (or chicken broth)

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1 tablespoon olive oil (for cooking)

For Garnish:

Fresh cilantro or parsley, chopped

Additional BBQ sauce, for drizzling

Instructions
 

Prepare the Pulled Chicken:

    - In a medium saucepan over medium heat, combine the shredded chicken, BBQ sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well until the chicken is fully coated with the sauce. Allow it to simmer for about 10-15 minutes, stirring occasionally until heated through. Set aside.

      Make the Polenta:

        - In a separate large pot, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and continue to stir for about 15-20 minutes, or until the polenta is thick and creamy.

          - Once thickened, remove from heat and stir in the sharp cheddar cheese, Parmesan cheese, and salt. Mix until the cheeses are melted and combined.

            Form the Cakes:

              - Spread the polenta mixture into a greased 9x13 inch baking dish, smoothing the top with a spatula. Allow it to cool and set for about 30 minutes at room temperature, then refrigerate for another 30 minutes until firm.

                - Once set, cut the polenta into squares or circles using a cookie cutter.

                  Cook the Cakes:

                    - In a large skillet, heat olive oil over medium heat. Add the polenta cakes in batches and cook for about 4-5 minutes on each side, until golden brown and crispy.

                      Assemble:

                        - Place the crispy polenta cakes on a serving platter. Top each cake generously with the BBQ pulled chicken. Drizzle with extra BBQ sauce and garnish with chopped cilantro or parsley.

                          Serve:

                            - Serve warm and enjoy the delicious combination of flavors and textures!

                              Prep Time: 20 minutes | Total Time: 1 hour 25 minutes | Servings: 4-6