POLENTA WITH STEWED CHICKEN AND GREEN PEAS

Polenta is ground cornmeal which is boiled in water for a long time while stirring frequently to avoid clumps. Nowadays, quick-cooked Polenta is so popular and can be prepared for a few minutes in a microwave. Purists may claim that the slow-cooked Polenta is far superior in taste than the quick-cooked one. I am not a purist but I like to prepare my food without compromising the taste. Here's my recipe:

Ingredients:

2 pounds chicken legs, thighs, or breast (cut into bite-sized pieces) - sprinkle with salt and pepper

1 can marinara sauce

1 can sweet peas

1 big onion, thinly sliced

2 tablespoons minced garlic

salt and pepper

3 tablespoons olive oil

1 bay leaf

1 tablespoon sugar

1 cup Polenta

4 cups water

1 teaspoon salt, for Polenta

2 tablespoons butter

1/2 cup grated Parmegiano Reggiano

Procedure:

Heat the olive oil in your saute pan on high and add the chicken. Braise until golden brown (about 10 to 15 minutes). Set aside. Brown garlic in pan on medium-high heat until just a little golden brown and add the onions. Cook until transparent. Add back the chicken, and marinara sauce. Mix well and cook for a few minutes. Add green peas, bay leaf, and sugar. Mix well. Cook for another 5 minutes on medium heat. Adjust the seasoning. Add salt and pepper if necessary. Simmer on low for a few minutes. Set aside Meanwhile, boil 4 cups of water in a sauce pan. Add 1 teaspoon salt. When it boils, drop Polenta slowly and a little at a time while stirring continuously until all 1 cup is in the boiling water. Lower heat to simmer and stir for about 25 minutes or more until Polenta is cooked. Add butter and Parmegiano Reggiano and keep on stirring until cheese is melted and Polenta becomes thick like porridge. Scoop porridge on a plate and top with the chicken stew.  Garnish with the top of flat-leaf parsley.