Cooking cornmeal in chicken broth makes for a rich, creamy polenta that serves as a hearty base for ragu. The olives add a brightness and saltiness to the dish, and were particularly fond of the castelvetrano variety (buttery, sweet olives grown in sicily). You can use any type of olive you like, howeverjust make sure it doesnt have pits. The meal is filling enough to serve on its own, but would also pair well with a side salad or crusty baguette. If desired, make the ragu ahead of time, and add the cilantro just before serving.
