Ingredients
3 cups water3/4 cup cornmeal1/2 cup grated Parmesan cheese3/4 teaspoon saltCACCIATORE:1 pound boneless skinless chicken thighs, cut into 1-inch pieces1/8 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil1 large onion, sliced1 garlic clove, minced1 can (14-1/2 ounces) fire-roasted crushed tomatoes1/2 cup pitted Greek olives
Preparation
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.
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.
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.
