Instructions: Combine minced garlic and minced rosemary with 2 tablespoons olive oil.

Rub all chicken parts with mixture; sprinkle with salt and pepper. Place chicken pieces in roasting pan; add garlic quarters and rosemary sprigs here and there. Brown chicken just a few minutes. Add 1/2 cup white wine; place in oven for 1 1/2 hours at 350 degrees. While the chicken is cooking, prepare the Polenta. In a saucepan, bring the water to a full boil. Meanwhile, combine cornmeal and salt with a cup or more of cold water and mix to a smooth liquid mixture. Slowly pour cornmeal mix into the boiling water, stirring constantly. Return to boil; then reduce the beat to low. Cook uncovered for about 15 minutes, stirring frequently, until the Polenta is thick and ready to be served (almost the consistency of mashed potatoes). Place Polenta around a large serving dish, leaving room in the middle for rosemary chicken. When the chicken is ready, lay pieces on the serving dish with the Polenta. Scrape off into small saucepan remaining garlic and rosemary from the pan where you cooked the chicken. Add white wine (1/2 cup) and flour; mix into a smooth gravy. Pour the gravy over the Polenta and serve.

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