Gluten Free, Creamy Polenta, With Rotisserie Chicken Cacciatore

• 1 Whole store bought rotisserie chicken, or home roasted chicken, bones and skin removed, meat shredded
• 1 big jar of your favorite marinara, or use 4 cups of homemade
• 1/2 Green bell pepper, diced small
• 1 palmful dried porcini mushrooms, reconstituted in 1/2 cup hot water, I love these because they add instant flavor and can are cabinet safe, if you prefer you can use 1 cup diced mushrooms of choice.
• 4 cups chicken stock
• 1/2 teaspoon salt
• 1 cup polenta or yellow cornmeal
• 2 tablespoons butter
• 4 tablespoons Parmesan cheese

1. Bring stock to a boil, add salt, reduce heat to medium-high, add polenta, whisk vigorously and often for about 12 minutes, turn down to medium and whisk every few minutes while you make your sauce.
2. Place sauce ingredients in a saucepan, heat over medium until simmering, cook 15 minutes or so until green peppers are tender.
3. Add butter to polenta stir until melted. Top a scoop of creamy polenta with Cacciatore sauce and top with parmesan and fresh parsley.

rotisserie chicken, favorite marinara, green bell pepper, porcini mushrooms, chicken stock, salt, polenta, butter, parmesan cheese

Taken from food52.com/recipes/26489-gluten-free-creamy-polenta-with-rotisserie-chicken-cacciatore (may not work)