Chicken Thighs with mustard on Polenta

What you need

• chicken thighs
• dijon mustard
• green onions
• garlic
• lime juice
• corn meal (polenta)
• kernel corn
• buttermilk
• salt and pepper

De-bone the chicken thighs, rub with salt and pepper and place skin side down in a cast iron skillet and heat it up
Mix finely chopped green onion, finely chopped garlic, dijon and lime juice together
Spoon a little of the mixture onto the frying chicken thighs
Put a lid on the skillet so that the meat steams
Heat a little water and the juice from the kernel corn can in a pot and add the polenta
Add buttermilk, salt and pepper to the polenta until you get a good consistency
Add enough of the kernel corn to make it interesting
When the chicken skin is crisp, turn over the thighs
Spoon some of the mustard mixture on the skin and put in the oven to finish
Spoon some creamy polenta onto a plate and place chicken thighs in the centre

The kernel corn adds some sweetness to the polenta (and a bit of crunch) that contrasts with the sharpness of the mustard