Ingredients

• 4  (6-ounce) chicken thighs, skinned
• 1  tablespoon  chopped fresh or 1 teaspoon dried rubbed sage
• 1/4  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  all-purpose flour
• 2  teaspoons  olive oil
• 1/2  cup  dry white wine
• 2/3  cup  yellow cornmeal
• 2  cups  water
• 1  cup  chopped seeded peeled tomato
• 1  teaspoon  fresh lemon juice
• 2  very thin slices prosciutto or ham, cut into thin strips (about 1/4 cup)
• Sage sprigs (optional)

Directions

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

Place the cornmeal and 1/8 teaspoon salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.