Sage chicken skewers with grilled polenta and spinach

Ingredients

For 1 serving

• Chicken breast140 g
• Fresh sageto taste
• Polenta (cornmeal)50 g
• Spinach200 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking so no lumps form; cook over low heat for 10 minutes, stirring often, until very thick.
2. Tip it onto a wet board or a wide plate, spread it with a spatula into a layer about 1.5 cm thick and leave it to set while you prepare the rest.
3. Cut the chicken breast into roughly 3 cm cubes and thread them onto skewers, alternating with fresh sage leaves; brush with a little of the oil and season with salt and black pepper.
4. Heat a griddle over medium-high heat and cook the skewers for 10 minutes, turning often, until the chicken is golden outside and white in the centre; keep them warm.
5. Cut the set polenta into slices, brush lightly with oil and grill them on the same griddle for 3 minutes per side, until golden and they release on their own.
6. Meanwhile wash the spinach and sauté it in a pan with the remaining oil and the crushed garlic clove over medium heat for 3 minutes, until wilted; salt it, discard the garlic and serve everything together.