Chicken with Vegetable Ragout and Polenta

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3 cups frozen primavera vegetable medley (recommended: Birds Eye)

6 boneless, skinless chicken breasts, rinsed and patted dry

Salt and freshly ground black pepper

1 1/2 teaspoons Italian seasoning (recommended: McCormick)

1 (14-ounce) jar pasta sauce

2 tablespoons tomato paste

1 teaspoon crushed garlic

1/4 cup dry sherry

1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)

Grated Parmesan, for garnish