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In a large skillet, heat olive oil over medium-high heat. Add sliced peppers and onions and cook, stirring frequently, until softened and slightly browned on the edges. Remove from pan and set aside.
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Place your chicken breast(s) in the skillet, sprinkle with salt, pepper, chili powder, paprika, cinnamon and nutmeg, and let cook until browned on all sides. Add the salsa and and bring to a simmer, letting the chicken cook all the way through. Shred the chicken with two forks, add the cooked peppers and onions back in and stir to combine. Salt and pepper to taste.
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While the vegetables and chicken are cooking, make the polenta in a large saucepan. Warm the chicken broth and milk over medium heat and then whisk in the cornmeal slowly (don't wait until it starts to simmer because I find it really hard to keep the polenta from getting lumpy when the liquid is that hot). Let it cook for a few minutes until it thickens. If you have lumps, use an immersion blender to smooth it out. Add the corn kernels and cheese, stir to combine, and let cook until the cheese is melted. Stir in the butter and then add salt and pepper to taste.
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To serve, put a scoop of polenta in a bowl, layer on a big spoonful of the chicken mixture, and top with avocado/guacamole and some crumbled feta.