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1
In a 4 quart sauce pan, bring 4 quarts water to boil and whisk in the polenta in a steady stream.
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2
When all polenta has been added, pull pot forward and continue stirring with a wooden spoon.
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3
When thick as molten lava, pour into an 8 inch by 10 inch baking pan and allow to cool.
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4
Meanwhile, split chicken breasts and cut each into 3 pieces.
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5
Dredge the pieces in seasoned flour.
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6
Next, dredge the chicken livers in the seasoned flour.
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7
In a large, heavy-bottomed Dutch oven, heat oil until smoking.
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8
Brown breast pieces first, then remove to a plate.
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9
Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes.
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10
Add wine, tomato sauce and sage and return chicken pieces to pan.
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11
Bring to a boil, lower heat to simmer and cook 20 minutes, or until breasts pieces are nearly cooked through.
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12
Cut cool polenta into 1/2 inch cubes and add to pot.
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13
Cook another 10 minutes, season with salt and pepper and serve with celery tortino.
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14
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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15
Add the thyme and carrot and cook 5 minutes more.
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16
Add the tomatoes.
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17
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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18
Season with salt to taste.
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19
Serve immediately, or set aside for further use.
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20
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
