Ingredients

• 6 boneless chicken breasts, cubed
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/2 tablespoon ground cinnamon
• 1 teaspoon dried ancho chile powder
• 2 tablespoons canola oil
• 4 cups onions, peeled halved, & sliced thinly, approx. 2 large
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup canola oil
• 4 cups firm prepared polenta (or 2 packages of polenta from the store.)

Instructions

1. Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.

2. Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.

3. In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.

4. In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.

5. When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.

6. Serve chicken over fried polenta.