Chicken Cacciatore with Polenta

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Chicken Cacciatore with Polenta

This recipe takes about 30 Minutes

Ingredients

1 & 1/4 lb skinless, boneless chicken thighs, each cut in thirds
1/8 tsp each salt and pepper
1 Tbsp oil
1 large onion
1 tsp minced garlic
1 14 & 1/2 oz can crushed tomatoes

POLENTA
1/2 tsp salt
3/4 cup cornmeal
1/2 cup grated Parmesan cheese

Directions:

Season chicken with salt and pepper.Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook, turning once, about 6 minutes until golden and almost cooked through. Meanwhile, slice onion. Remove chicken to a plate.

Add onion to pan; saute 3 minutes, or until golden. Add garlic; cook 30 seconds, or until fragrant. Add tomatoes, and chicken, stirring to scrape up brown bits on bottom of pan. Cover and cook 4 minutes, or until chicken is cooked through.

Meanwhile, prepare Polenta: Put 2&1/2 cups water and the salt in a large microwave-safe bowl. Whisk in cornmeal, cover and nuke on high, stirring occasionally, until mixture starts to thicken. Stir in cheese. Spoon Polenta on plates. Top with chicken and saucegarnish with chopped Italian parsley.