Chicken Cacciatore With Cheesy Polenta

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 None celery stalks, finely chopped
• 1 large carrot, finely chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano leaves
• 1 lb boneless skinless chicken thighs, trimmed and halved
• 4 oz button mushrooms, sliced
• 1 cup instant polenta
• 1 cup grated Cheddar cheese
• 2 tbsp chopped flat-leaf parsley

1. Heat oil in a large skillet on medium-high heat. Add onion, celery and carrot; cook and stir for 4 mins or until softened. Stir in tomato, oregano, 1 cup water, chicken and mushroom. Bring to a boil. Reduce heat to low; cook, covered, for 20 mins, stirring occasionally, or until chicken is cooked through.
2. Meanwhile, for the cheesy polenta, bring 4 1/2 cups water to a boil in a large saucepan on medium heat. Gradually stir in polenta. Reduce heat to low; cook and stir for 5 mins or until thick. Remove from heat. Add cheese; stir until smooth. Season.
3. Spoon polenta onto serving plates. Top with chicken cacciatore. Serve sprinkled with parsley.

olive oil, onion, celery stalks, carrot, tomatoes, oregano, chicken thighs, button mushrooms, instant polenta, cheddar cheese, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/27598 (may not work)