Step 1

Bring 3 cups water and 3 cups milk to a low boil in a large size pot. Whisk in the polenta and cook 15-20 minutes until thickened. Stir in the butter and cheddar cheese until melted. Add the corn and season with salt + pepper.

Step 2

Preheat the grill to medium high heat.

Step 3

In a large gallon size zip-top bag or glass bowl, combine the chicken, BBQ sauce and honey and toss well to coat.

Step 4

Grill the chicken, brushing with any leftover BBQ sauce for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. You can also use a grill pan or skillet. Remove and let rest 5 minutes, then slice against the grain.*

Step 5

To serve, divide the polenta among bowls. Top the polenta with sliced peaches, avocado and the BBQ chicken. Garnish with cilantro and chives. EAT!