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; sautee until 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.

Additional information :

Tips: Instead of spreading polenta in baking dish, spoon it into bowls and top immediately with cacciatore.

Polenta that's ready to slice and heat is available in tubes in many grocery stores.

Source : Canadian Living Magazine: November 2006