Chicken Livers with Gorgonzola Polenta

Rating: 2.88 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

Hearty and delicious, a great and different way to serve chicken livers.

By BLUESP
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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 total fat; 676 mg cholesterol; 918 mg sodium. 45.4 g carbohydrates; 43.2 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Mitsue
Rating: 5 stars
12/29/2009
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 bother. I made the recipe per the instructions with two changes. 1) I didn't have wine so I used water with a little dry sherry in it. 2) I baked the polenta in the oven while the rest was being made it saved time and stress. In case you don't know how to I prepped an oven safe dish with pam preheated the oven to 350 and put in the broth and polenta (I skipped the milk it wasn't necessary but you can substitute the broth for milk if you want creamier polenta). I stirred it up baked it for about 40 minutes stirred it once added the cheese and that was that. This was easy even with the work involved I will make this again. Read More
Helpful
(5)

Most helpful critical review

Connie-O
Rating: 2 stars
03/05/2005
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 reception from DH who is not a big polenta fan. This makes a very nice soft polenta. Read More
Helpful
(4)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Mitsue
Rating: 5 stars
12/29/2009
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 bother. I made the recipe per the instructions with two changes. 1) I didn't have wine so I used water with a little dry sherry in it. 2) I baked the polenta in the oven while the rest was being made it saved time and stress. In case you don't know how to I prepped an oven safe dish with pam preheated the oven to 350 and put in the broth and polenta (I skipped the milk it wasn't necessary but you can substitute the broth for milk if you want creamier polenta). I stirred it up baked it for about 40 minutes stirred it once added the cheese and that was that. This was easy even with the work involved I will make this again. Read More
Helpful
(5)
Levedi
Rating: 4 stars
04/07/2008
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 with the caramelized onions and the pungent cheese. Read More
Helpful
(5)
Mitsue
Rating: 5 stars
12/29/2009
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 bother. I made the recipe per the instructions with two changes. 1) I didn't have wine so I used water with a little dry sherry in it. 2) I baked the polenta in the oven while the rest was being made it saved time and stress. In case you don't know how to I prepped an oven safe dish with pam preheated the oven to 350 and put in the broth and polenta (I skipped the milk it wasn't necessary but you can substitute the broth for milk if you want creamier polenta). I stirred it up baked it for about 40 minutes stirred it once added the cheese and that was that. This was easy even with the work involved I will make this again. Read More
Helpful
(5)
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Connie-O
Rating: 2 stars
03/05/2005
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 reception from DH who is not a big polenta fan. This makes a very nice soft polenta. Read More
Helpful
(4)
MITCHELLHECK
Rating: 1 stars
02/17/2005
To much effort! Read More
Helpful
(4)
Corndog Luver
Rating: 5 stars
10/08/2007
The best I have ever tasted. Read More
Helpful
(1)
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Gregg Williamson
Rating: 1 stars
10/21/2017
Polenta is Italian. I am Southern. They are GRITS. Read More
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