How to Make It
Heat the oil in a large skillet over medium-high. Add the chicken to the skillet and cook, stirring until crumbled and browned, 5 to 6 minutes. Add the onion and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes. Add the tomatoes, cauliflower, chickpeas, and olives and bring to a simmer. Cover and cook until the cauliflower is tender, about 15 minutes. Stir in the cilantro.
Bring the broth to a boil in a medium saucepan. Slowly add the cornmeal to the broth, stirring constantly with a whisk. Reduce heat to medium-low and cook, stirring occasionally, until the liquid is absorbed and the mixture is thickened, about 20 minutes. Serve the chicken mixture over the polenta.