Chicken Livers with Gorgonzola Polenta
Hearty and delicious, a great and different way to serve chicken livers.
Ingredients
Directions
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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.
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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.
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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.
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Spoon polenta onto plates, and cover with the chicken liver sauce.
