To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.

Meanwhile, preheat the oven to 425 degrees F.

On a baking sheet, toss together the broccolini, delicata squash, 2 tablespoons olive oil and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and the broccolini is nice and charred.

Meanwhile, heat the other 2 tablespoons of olive oil in large brazier or skillet with sides. Season the chicken with salt + pepper. Sear the chicken on both sides until browned, about 4-5 minutes. Remove the chicken from the skillet and add the remaining tablespoon of olive oil. Add the mushrooms and season with salt + pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and thyme, cook another minute. Add the flour and continue cooking another minute longer. Slowly pour in the wine, whisking as you pour, until the wine is incorporated into the flour. Whisk in the chicken broth and milk.

Bring the mixture to a low boil. Stir in the truffle oil, parmesan cheese and then slide the chicken back into the sauce. Simmer the sauce over medium low heat until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes depending on the size of your chicken.

Remove the sauce from the heat and stir in the parsley + a pinch of crushed red pepper flakes. Serve the chicken over a plate of polenta with a side of the roasted broccolini and squash. EAT.