Make the Filling

Preheat oven to 400°

In a small bowl, mix together the flour, thyme, oregano, sage, Cajun seasoning, and salt and pepper. Pat the chicken dry and add to the bowl. Toss and mix to thoroughly coat the chicken.

Heat a cast iron pan or deep pan over medium heat. Drizzle in 1 tablespoon of olive oil. When hot, add the chicken, stirring frequently. Cook 5 to 7 minutes, or until golden brown. Remove and set aside.

Add the chorizo. Using a wooden spatula or spoon, chop the chorizo into bite sized pieces while it cooks. Cook 3 to 4 minutes, or until browned all over. Remove and set aside with the chicken.

If needed, add an additional tablespoon of olive oil. Add the onions and peppers. Using your spatula or spoon, scrape up the browned bits on the bottom of the pan. Cook 4 minutes.

Add the garlic and jalapeños, stirring frequently for 2 minutes. Add the mushrooms. Lightly sprinkle the vegetables with salt. Stirring frequently, cook until the mushrooms start to look golden but are still firm ~ about 2 minutes.

Return the chicken or chorizo to the pan. Add in the cream, Worcestershire sauce, and Dijon mustard. Stir to combine. Season to taste with salt and pepper. Bring the sauce to a boil then reduce heat to low and simmer while you make the polenta.

Make the Polenta

In a medium pot, bring the cream, broth, and butter to a light boil. Add in the polenta, whisking constantly until it starts to thicken ~ instant polenta thickens very quickly! When it starts to thicken, throw in half of the cheese and continue whisking until melted. Remove from heat.

Spoon the filling into 4 small, oven-safe bowls. Leave an inch or 2 at the top. Spoon the polenta over each bowl. It can help to use the back of a spoon to flatten the polenta in the pot before transferring to the bowl. Using the back of a spoon, carefully spread the polenta as best as possible across the top of the filling.

Sprinkle the rest of the cheese on top of the polenta. Bake for 15 minutes, or until golden and bubbly.

Serve!