the Start of Grilling Season

With the advent of warmer weather, I put a grilled meal on the docket. But I forgot that we live in Chicago and you can not count on warm weather or sun. Wednesday night in Chicago it was raining and cold. But, bless his heart, Adam fired up the grill and weathered the storm to make dinner.

Grilled Chicken (marinated in Italian dressing, a favorite easy marinade)

Grilled Polenta with parmesan & parsley

Steamed Broccoli

Clearly, I have a sack of polenta to work through now. 

Grilling it was simple enough. Basically, you whip up a batch just the same way you would if you were going to serve it porridge-style (a la last week's recipe). Then pour it into a greased 9x13 and refrigerate it until it is firm. Then slice, brush with olive oil, & grill to perfection.

The best thing about grilling chicken is the leftovers. I mean, seriously, what can't you do with leftover grilled chicken breasts? Just a few old standbys:

• grilled chicken caesar salad
• grilled chicken panini
• grilled chicken quesadillas

On Thursday for lunch I made the most delightful salad. Regretfully I didn't take a pic and it is long gone!