Chicken Cacciatore With Cheesy Polenta - cooking recipe

Ingredients

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

Preparation

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.
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.
Spoon polenta onto serving plates. Top with chicken cacciatore. Serve sprinkled with parsley.