Chive Flower Grilled Chicken with Garlic Spinach and Cheddar Polenta

4 chicken thighs
1 tablespoon cider vinegar
2 tablespoons olive oil
Sea salt and pepper to taste
2 local chive flowers, chopped fine
optional: chive flowers for garnish

Polenta
1/2 cup quick cooking polenta
1 1/2 cups chicken broth
1/3 cup shredded cheddar cheese

Spinach
1 bunch or bag spinach, washed, stems removed
2-3 garlic cloves, chopped
1 tablespoon olive oil
Sea salt to taste

1. Marinate chicken thighs in vinegar, olive oil, chive flowers and salt and pepper for 30 minutes. Heat grill to medium high. Cook chicken thighs for 3 – 4 minutes, flip and cook other side until cooked through. Remove from grill.
2. While chicken is cooking, heat the broth to a simmer, pour the polenta into the broth in a thin stream, stirring constantly. Cook for 1 minute or until thick. Stir in cheddar cheese.
3. Heat olive oil in a large skillet over medium heat. Toss in garlic and cook for 30 seconds until garlic browns. Add spinach and toss with tongs, incorporating the garlic, for 30 seconds to 1 minute, until spinach is wilted. Season with salt.

Serves 2 – 3