We're loading plates with creaminess, minus the cream. With its soft, butter-yellow peaks, polenta is winter's side dish hero. Top it with golden skewered chicken and some saucy greens and you've made yourself the stuff of weeknight dinnertime dreams
Sprinkle chicken skewers with garlic and herb mix and season with pepper. Turn to coat in seasoning. Heat oil in a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8–10 minutes or until golden. Place skewers on a plate, cover with foil and set aside. Wipe out pan. While skewers are cooking, continue with step 2.
Peel and crush garlic. Finely zest lemon. Place garlic, lemon zest, capers and butter in a bowl and mash with a fork to combine.
Place milk and 500ml (2 cups) water in a saucepan over medium-high heat and bring to just below the boil. Reduce heat to medium-low and pour in polenta in a steady stream, whisking constantly for 1 minute or until thickened. Stir through parmesan and season with ¼ teaspoon salt and pepper.
Trim and halve broccolini lengthways. Heat frypan over medium heat. Add broccolini and 20ml (1 tablespoon) water, cover with a lid and cook for 2–3 minutes or until just tender.
Add garlic butter to broccolini and cook, stirring to coat, for 1–2 minutes. Season with a salt and pepper. Remove from heat, add spinach leaves and stir to wilt. Keep warm.
Cut lemon into wedges. Divide polenta between plates and top with greens, chicken skewers and any remaining sauce from pan. Serve with lemon wedges.