-
-
My review
Chicken Livers with Gorgonzola Polenta
BLUESP
"Hearty and delicious, a great and different way to serve chicken livers."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 648 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
- 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.
- Spoon polenta onto plates, and cover with the chicken liver sauce.
Nutrition Facts
Per Serving: 648 calories; 26.6 g fat; 45.4 g carbohydrates; 43.2 g protein; 676 mg cholesterol; 918 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 68 Ratings
-
-
-
-
-
Most helpful positive review
12/28/2009
This is a liver recipe, but it seems as if you could use other meats if you felt so inclined. It's a good recipe, we gobbled it up but it will taste like liver so if you don't like it, don't bot...
Most helpful critical review
3/4/2005
I made the polenta again tonight with the following changes: double the amount of chicken broth; add 2 TBS butter; substitute parmesan cheese for the gorgonzola. This version got a 5 star rece...
Most helpful
Most positive
Least positive
Newest
12/28/2009
This is a liver recipe, but it seems as if you could use other meats if you felt so inclined. It's a good recipe, we gobbled it up but it will taste like liver so if you don't like it, don't bot...
4/7/2008
This is awesome. I used all chicken broth instead of wine and broth. I used couscous because I didn't have polenta. The flavors are sharp, but not harsh and the chicken liver really plays well ...
3/4/2005
I made the polenta again tonight with the following changes: double the amount of chicken broth; add 2 TBS butter; substitute parmesan cheese for the gorgonzola. This version got a 5 star rece...