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In a medium bowl, combine all the pico de gallo ingredients and stir together with a spoon. Cover and chill in the fridge as long as you want!
Heat a small pan on low. Add the beans, garlic, lime juice, stock, cilantro and a small pinch of salt. Let these simmer very gently while you prep the rest.
Brown the ground chicken in a medium skillet until cooked through. Add the taco seasoning and about ¼ cup of water and let it simmer for a few minutes while you make the polenta.
To a medium pot, add the milk, water and ground polenta. Bring to a medium heat and keep gently stirring until the mix becomes creamy and pulls away from the sides of the pan easily, about 7 minutes. Turn the heat off and add a good pinch of salt, the butter and cheese. Stir to mix, and taste it. Need more salt? You can adjust right here if needed!
Now we build. The polenta on the bottom, topped with beans, seasoned chicken and a dollop of fresh pico. More cilantro if y’awnt, and of course sliced avocado and extra lime! UM, this is to die for. I dare you to make it.
Serves 4!