In a 4 quart sauce pan, bring 4 quarts water to boil and whisk in the polenta in a steady stream. When all polenta has been added, pull pot forward and continue stirring with a wooden spoon. When thick as molten lava, pour into an 8 inch by 10 inch baking pan and allow to cool.
Meanwhile, split chicken breasts and cut each into 3 pieces. Dredge the pieces in seasoned flour. Next, dredge the chicken livers in the seasoned flour. In a large, heavy-bottomed Dutch oven, heat oil until smoking. Brown breast pieces first, then remove to a plate. Add livers, onions and celery root and cook until golden brown, about 12 to 15 minutes. Add wine, tomato sauce and sage and return chicken pieces to pan. Bring to a boil, lower heat to simmer and cook 20 minutes, or until breasts pieces are nearly cooked through.
Cut cool polenta into 1/2 inch cubes and add to pot. Cook another 10 minutes, season with salt and pepper and serve with celery tortino.
Basic tomato sauce:
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
