CHICKEN CACCIATORE WITH POLENTA (SATURDAY)

6 skinless, bone-in chicken thighs (about 1 1/2 pounds) 1/8 teaspoon coarse salt 1/8 teaspoon pepper 1 tablespoon canola oil 1 large onion, chopped 1 teaspoon minced garlic 1 (14 1/2-ounce) can fire-roasted crushed tomatoes 1/2 cup pitted kalamata olives, halved For the polenta: 2 1/2 cups water 1/2 teaspoon coarse salt 3/4 cup cornmeal 1/2 cup freshly grated parmesan cheese Chopped fresh parsley for garnish

Season chicken with salt and pepper. In a large nonstick skillet, heat oil on medium-high. Add chicken; cover and cook 7 to 8 minutes or until golden and almost cooked through; turn once. Remove chicken; cover to keep warm. Add onion to skillet; cook 5 minutes or until golden. Add garlic; cook 30 seconds until fragrant. Add tomatoes, olives and chicken and any accumulated liquid, stirring to scrape brown bits on bottom of skillet. Cover and cook 5 minutes or until chicken is done. Meanwhile, combine the water and salt; whisk in cornmeal, cover and microwave on high (100 percent power) for 4 minutes; stir. Cover again and cook on high 4 to 5 minutes or until polenta starts to thicken. Stir in cheese. Spoon polenta onto plates. Top with chicken and sauce; sprinkle with parsley. Serves 6.

Per serving: 294 calories, 21 grams protein, 13 grams fat (39 percent calories from fat), 3.3 grams saturated fat, 24 grams carbohydrate, 94 milligrams cholesterol, 724 milligrams sodium, 3 grams fiber.