Chicken Livers with Gorgonzola Polenta

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 648 Calories

Ingredients

• ¾ cup milk
• 1 cup white wine
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 cups chicken stock
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 4 ounces Gorgonzola cheese, crumbled
• 1 (14.5 ounce) can peeled and diced tomatoes, drained
• 1 medium onion, sliced
• 1 pound chicken livers, trimmed and chopped
• 7 mushrooms, sliced
• 1 cup dry polenta

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon polenta onto plates, and cover with the chicken liver sauce.