Chicken Livers with Gorgonzola Polenta

Chicken Livers with Gorgonzola Polenta


7 people made this

About this recipe: This is a delicious combination of flavours. The creamy and cheesy polenta is delicious on its own, but fantastic paired with chicken livers and veg in a wine and tomato sauce.


Serves: 4 

  • 2 tablespoons olive oil
  • 450g chicken livers, trimmed and chopped
  • 1 medium onion, sliced
  • 1 green pepper, chopped
  • 4 cloves garlic, minced
  • 7 mushrooms, sliced
  • 1 (400g) tin chopped tomatoes, drained
  • 225ml white wine
  • salt and pepper to taste
  • 500ml chicken stock
  • 180g polenta
  • 175ml milk
  • 110g Gorgonzola cheese, crumbled

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Heat olive oil in a large frying pan over medium heat. Add the onion and pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the frying pan, and cook for a few minutes until fragrant. Move the vegetables to the sides of the frying pan, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
  2. Stir tomatoes and wine into the frying pan, 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 the boil. Slowly pour in polenta while stirring vigourously. 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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