1. Preheat broiler. Place rack at center position or drop lower and upper broiler pans as far from the heat source as possible.

2. Preheat a large pot over medium-high heat with olive oil.

3. Add butter and allow to melt.

4. Add pearl onions, garlic, carrots, celery, red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, 5 minutes.

5. While veggies are cooking, slice polenta log into 1/4 inch disks. Reserve.

6. Slice the mozzarella ball in half, then into 1/4 inch half moons. Reserve with polenta.

7. Sprinkle flour into the veggies and stir to combine, then continue to cook for another minute or two.

8. Add white wine to veggies and deglaze pot.

9. Add chicken stock and cream; bring to a bubble before reducing heat and simmering for 10 minutes.

10. Remove meat from chickens, tearing into bite-sized pieces and discarding skin. Add to simmering sauce as you go.

11. Add peas to sauce; cook for another 2 minutes.

12. Add basil and parsley to taste.

13. Transfer mixture to a large baking dish, casserole, or lasagna pan.

14. Shingle polenta disks and mozzarella half moons over the top of the chicken and vegetables, distributing cheese evenly amongst the polenta.

15. Sprinkle the top of the assembled dish with the grated cheese.

16. Transfer to broiler several inches from heat; broil until polenta is warm and cheeses have browned.