Chicken Livers with Gorgonzola Polenta

    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

    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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