Peel, trim, and mince <quantity>4</quantity> garlic cloves

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a deep pan over medium heat. Add the garlic and cook until it just begins to brown

Add <quantity>1½<unit>l</unit></quantity> of water and bring to a simmer. Slowly whisk in <quantity>2¼<unit>cups</unit></quantity> of cornmeal

Add <quantity>½<unit>tbsp</unit></quantity> of salt and whisk until it starts to boil. Cover and reduce the heat to low

Cook the polenta for 15m, until it starts to loosen from the bottom of the pan. Stir it regularly, making sure to scrape the bottom of the pan

Grease a <quantity>20<unit>cm</unit></quantity> x <quantity>20<unit>cm</unit></quantity> baking dish with baking spray or vegetable oil

Spread the polenta in the dish. Place it on the refrigerator for 12h until firm

Add <quantity>1<unit>tbsp</unit></quantity> of garlic powder and <quantity>2<unit>tbsp</unit></quantity> of dried oregano to a bowl

Combine <quantity>½<unit>tbsp</unit></quantity> of cumin powder with <quantity>½<unit>tbsp</unit></quantity> of coriander seed powder and add to the bowl. Add <quantity>1<unit>tbsp</unit></quantity> of salt

Add <quantity>2<unit>tbsp</unit></quantity> of dried rosemary to a mortar and pestle and pound to break it. Add it to the seasoning mix

Add black pepper to taste

Mix to combine all the ingredients. The dry rub is ready

Pat dry the outside and the cavity of <quantity>1</quantity> whole chicken with paper towels

Trim away any excess fat and skin from the cavity area

Season all surfaces and the cavity with the dry rub to taste

Transfer to a baking dish and refrigerate for 12h until the skin dries

Trim, peel, and finely chop <quantity>1</quantity> shallot

Peel and grate <quantity>1</quantity> garlic clove

Finely chop <quantity>½<unit>cup</unit></quantity> of chives

Finely chop the leaves of <quantity>½<unit>cup</unit></quantity> of parsley

Quarter <quantity>1</quantity> tomato. Remove the seeds and the core. Small dice it

Mince <quantity>¼<unit>cup</unit></quantity> of capers

Add all the ingredients to a bowl

Add the juice of <quantity>1</quantity> lemon

Add <quantity>½<unit>cup</unit></quantity> of olive oil and mix to combine

Add <quantity>3<unit>tbsp</unit></quantity> of water and mix to combine

Add more salt and black pepper if needed. The salsa vierge is ready

Preheat the oven to <temperature>380<unit>°F</unit></temperature>

Transfer the chicken to a cast iron roasting pan. Roast for 45m until the fat on the skin has rendered and is slightly colored

Increase the temperature to <temperature>425<unit>°F</unit></temperature> and roast the chicken for another 25m until the skin is crispy and golden brown

Let the chicken rest for 20m to set the juices

Unmold the polenta onto a cutting board

Cut the polenta into <quantity>8</quantity> triangular pieces

Cut between the joints of the thighs and the breast on both sides of the chicken to completely remove the thighs

Cut between the joints of the wings and the breast to remove both wings

Cut along the sides of the breastbone, as close to the bone as possible, to remove the breasts

Cut between the joints of the legs and the thighs to separate them

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a pan over medium-high heat. Add the polenta and cook until deep golden brown in the bottom. Flip the polenta

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and cook the other side until golden brown. Season with black pepper to taste and repeat with the remaining pieces. The pan-seared polenta is ready

Plate each dish with a triangle of pan-seared polenta and the chicken pieces that you like the most

Drizzle with the salsa vierge to taste. The roast chicken, salsa vierge & polenta is ready

Enjoy this feast for your eyes and your palate!