12 (4 oz) boneless chicken thighs or breasts (pre-grilled)
1 large onion, chopped
6 tbsp butter
8 cups water
2 cups yellow cornmeal
Heat oil in a large sauce pot and sauté onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften.
Add tomatoes, tomato paste, tomato juice, shallots, garlic, basil and parsley. Season with salt and pepper. Let simmer 45 minutes until medium thickness.
Sauté onion in butter until softened. Add water and stir in cornmeal. Cook on low heat, stirring often, for about 40 minutes until tender. Sprinkle with Parmesan. (water ratio is different if using instant polenta, follow directions provided on package)
Preheat a grill to high.
Season chicken thighs or breasts with salt and pepper. Grill on both sides until cooked through.
Arrange chicken on serving platter and spoon sauce around. Serve with a side of polenta.