Chicken Livers with Gorgonzola Polenta |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Hearty and delicious, a great and different way to serve chicken livers. Ingredients:
2 tablespoons olive oil |
1 pound chicken livers, trimmed and chopped |
1 medium onion, sliced |
1 green bell pepper, chopped |
4 cloves garlic, minced |
7 mushrooms, sliced |
1 (14.5 ounce) can peeled and diced tomatoes, drained |
1 cup white wine |
salt and pepper to taste |
2 cups chicken stock |
3/4 cup milk |
1 cup dry polenta |
4 ounces gorgonzola cheese, crumbled |
Directions:
1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
2. Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
3. Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
4. Spoon polenta onto plates, and cover with the chicken liver sauce.
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