Sage chicken skewers with polenta and radicchio

Ingredients

For 1 serving

• Chicken breast150 g
• Fresh sageto taste
• Polenta (cornmeal)50 g
• Radicchio150 g
• Balsamic vinegar5 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: November – February

Method

1. Make the polenta first: bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides. Spread it about 1.5 cm thick on a wet plate and let it firm up.
2. Meanwhile cut the chicken breast into roughly 3 cm cubes and thread onto skewers, alternating with sage leaves; brush with half the oil and season with salt and pepper.
3. Wash the radicchio and cut it into wedges, keeping the base attached; cut the firm polenta into slices.
4. Heat a griddle pan over medium-high heat and grill the skewers for 10–12 minutes, turning often, until the chicken is golden and white inside; in the free space grill the polenta slices for 3 minutes per side, until crisp, and the radicchio for 2–3 minutes per side, until wilted.
5. Dress the radicchio with the remaining oil, the balsamic vinegar and a pinch of salt and serve it with the skewers and polenta.