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1
To start the creamy polenta, in a sauce pot over medium-high heat combine the chicken stock and milk and season with salt and pepper.
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2
Bring up to a simmer, then turn the heat down to low.
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3
While the stock and milk are heating, heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO (twice around the pan).
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4
Season the chicken chunks with salt and pepper.
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5
Add to the hot skillet and cook until lightly brown, about 3 to 4 minutes.
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6
Remove the chicken from the skillet to a plate, cover with aluminum foil, and reserve.
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7
Return the skillet to the cook top; add the remaining 3 tablespoons of EVOO.
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8
Add the garlic, anchovies, and red pepper flakes.
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9
Saute the mixture until the anchovies melt into the oil and completely dissolve and the garlic becomes tender, about 3 minutes.
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10
Add the olives, capers, tomatoes, black pepper, and parsley.
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11
Bring the sauce to a bubble, add the chicken back to the pan, reduce the heat, and simmer for 5 minutes.
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12
To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes.
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13
Add the butter and grated cheese, stirring to combine.
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14
Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.
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15
Serve the polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
