Chicken Cacciatore and Polenta

In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to plate. Drain fat from pan.

Add onion, garlic, mushrooms, carrot, celery, rosemary, oregano, thyme, salt and pepper; saut?ntil softened and no liquid remains, about 5 minutes.

Add tomatoes and tomato paste; bring to boil. Return chicken and any juices to pan; reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 40 minutes. Stir in vinegar. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)

Polenta: Meanwhile, in large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often with wooden spoon, until thickened enough to mound on spoon, about 10 minutes. Stir in Parmesan cheese and parsley. Spread in greased 13- x 9-inch (3 L) glass baking dish. Let cool until set, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours.)

Cut polenta into 12 squares. Brush both sides with oil; broil, turning once, until hot and golden, about 6 minutes. To serve, spoon cacciatore over polenta.