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.
7 people made this
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
110g Gorgonzola cheese, crumbled
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.
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.
Spoon polenta onto plates, and cover with the chicken liver sauce.