Mustard Herb Glazed Chicken with Herbed Polenta

To save time make the polenta the day before.  From Food and Drink Spring 2000.

6 boneless chicken breasts with skin on
Salt and freshly ground pepper to taste
1/4 cup olive oil
1/3 cup Dijon mustard
1/3 cup chopped chervil
3 tbsp chopped tarragon
3 tbsp chopped chives
1 tbsp chopped rosemary

POLENTA
5 cups water
2 tsp salt (I usually leave the salt out of most recipes…but the polenta needs it)
1 1/2 cups cornmeal
Freshly ground pepper to taste
1/2 cup chopped chives
2 tbsp chopped parsley
2 tbsp chopped oregano

1. Preheat oven to 400F.  Pat dry chicken breasts and season with salt and pepper (here I omit the salt).
2. In a large skillet, heat oil, add chicken and brown on both sides.  Place in baking dish, skin side up.  Mix together remaining ingredients and spread over chicken breasts.  Place in oven and bake 20 minutes or until cooked.
3. For polenta, bring water and salt to a boil in large deep saucepan.
4. Place cornmeal into a jug and add several grindings of pepper.  Lower heat and slowly add cornmeal to boiling water, stirring with a whisk until well mixed.  Polenta will bubble and spit.  Reduce heat to lowest setting and cook, stirring often to prevent skin from forming.  Continue to cook for about 30 to 40 minutes.  The polenta is cooked when it is dense and comes away from the sides of the pan.
5. When cooked, stir in herbs, check seasoning then spread onto a greased cookie sheet about 3/4 inch thick.  Leave to cool.  Refrigerate if not using immediately.
6. Cut into wedges or circles.  Brown polenta in a hot non stick skillet then place on greased baking sheet and place in oven to reheat for 10 minutes before chicken is cooked.
7. Place polenta on serving dish and top with chicken.

Serves 6