Bring the chicken stock to a boil. Add the polenta and stir constantly until the polenta masses together. Stir in the herbs, butter, cheese, salt and pepper.
Meanwhile, heat the caponata in the microwave or on the stovetop.
Spread the polenta out over a serving platter. Make a shallow well in the center out and fill with caponata.
If you prepare a salad, keep it simple: dress mixed greens with vinegar, EVOO, salt, and pepper.