2) Season the chicken liberally with salt and pepper, poultry grill seasonings. In a medium shallow saucepan heat 2 tbsp of the olive oil and add the chicken. Cook for a few minutes on each side until the juices begin to run and the skin begins to brown. Transfer the chicken to an ovenproof dish and roast for 15 minutes more or until the juices run clear.
3) Meanwhile, add 1 more tablespoon of olive oil to the pan and cook the pancetta or bacon until crisp. Add the onion, garlic and rosemary and cook for 5 minutes. Add the vinegar, sugar, Worcestershire sauce, tomato sauce and 125ml of the chicken stock. Reduce the heat to low and let the sauce simmer for 5 minutes more.
4) In a large pan bring the remaining stock and the milk to a boil. Whisk in the polenta and season with salt and pepper. Continue to whisk for 2 to 3 minutes more until the polenta thickens. Stir in the butter and cheese and remove from heat.
5) Remove the chicken from the oven and pour the tomato sauce over the top. Turn the chicken to coat thoroughly. To serve, fill shallow bowls with polenta and top with the chicken. Spoon extra sauce over the top and garnish with some torn basil leaves.