Grilled Mustard Chicken with Fresh Corn Polenta

Ingredients for Grilled Mustard Chicken with Fresh Corn Polenta

• 6 spring onions, finely chopped

• 60ml Dijon mustard

• 1 matsked färsk citronsaft

• 1 large garlic clove, pressed

• 6 large chicken thighs with skin and bones

• Olive oil

• 1200ml water

• 240ml polenta (coarse cornmeal)

• 1 1/2 teaspoons coarse kosher salt

• 1 teaspoon sugar

• 400g fresh corn kernels (cut from about 3 large ears)

• 60g mascarpone cheese

• Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long. Mascarpone is an Italian cream cheese that's available at many supermarkets and at Italian markets.

• Small metal turkey-lacing pins

Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet. DO AHEAD: Chicken can be prepared 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Preheat oven to 121°C. Brush grill rack generously with olive oil grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Transfer grilled chicken to another baking sheet; keep warm in oven while preparing polenta.

Bring 1200ml water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in mascarpone cheese. Season polenta to taste with salt and pepper.

Spoon polenta onto each of 6 plates. Top with grilled chicken and serve.

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