Heat a heavy-bottomed skillet over medium-high heat. Pour in enough oil to heavily coat the pan. Add the flour, salt and pepper and the lamb chunks to a closable plastic bag, close the top and roll the meat around in the seasoned flour. Open the bag and remove the chunks of lamb and place about ⅓ of the lamb into the hot oil. Cook, uncovered, flipping the pieces as they brown. Using a slotted spoon, transfer the lamb to a large lidded dutch oven or large, lidded oven proof casserole. Continue browning the lamb chunks in batches. Deglaze the pan with one cup of the chicken broth, scraping up the grubbies stuck to the bottom and add the mixture to the dutch oven.

Preheat the oven to 275°F

Place the dutch oven on the stove over medium-high heat and add the remaining chicken broth and bring to a boil. Add the garlic, thyme and bay leaves, onions, mushrooms, potatoes and carrots stirring to combine and cook for 5 minutes. Remove from the stove top and add the wine, taste and adjust seasoning if needed, place the lid on the dutch oven and transfer to the middle rack of the oven and cook until tender 1-1/2 to 2 hours.

Add 2-1/2 cups of water, the garlic and salt to a medium-saucepan and bring to a boil. Mix the remaining water with the cornmeal in a bowl. When the water begins to boil, add the cornmeal mixture slowly, stirring constantly. Reduce the heat to low and continue cooking and stirring for five minutes until thickened. Remove from the heat and cover to keep warm until serving.

To serve, place a half-cup of garlic polenta shallow soup bowls, ladle the lamb stew next to the polenta.