Instructions: For the polenta, place stock, garlic, and cayenne sauce in a saucepan and bring to a boil. Slowly whisk in the polenta and stir until the mixture is thick and resembles very thick mud, 4 to 5 minutes. Whisk in the Parmesan cheese and season well with salt and pepper. Pour onto a greased rimmed baking sheet and allow to cool in the refrigerator for about 1 hour. When polenta is cool, cut into 1/2-inch cubes and set aside.

To assemble the dish, cut the chicken breast into 1/2-inch slices. Heat oil in a large saute pan until smoking hot. Add chicken and sear on both sides, about 2 minutes per side. Add shallots and garlic and saute lightly, being careful not to burn them. Add stock and simmer to reduce, 2 to 3 minutes.

Add olives and sun-dried tomatoes and cook for about 2 minutes. Add arugula and cook until it starts to wilt. Add polenta cubes and toss to mix. Add vinegar and basil. Season to taste. Add the goat cheese and toss to mix.

Place on plates or a serving platter and top with more goat cheese or Parmesan cheese. Serve hot.

Serves four.

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