Chicken Cacciatore With Polenta

• 3 cups water
• 3/4 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 3/4 teaspoon salt
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
• 1/2 cup pitted Greek olives

1. In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt.
2. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon.
3. Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta.
4. Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally and adding a little water if necessary. Serve with polenta.

water, cornmeal, parmesan cheese, salt, chicken, salt, pepper, olive oil, onion, garlic, tomatoes, olives

Taken from www.tasteofhome.com/recipes/chicken-cacciatore-with-polenta/ (may not work)