Chicken Livers with Gorgonzola Polenta recipe

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Ingredients

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

Nutrition Info

648.4 calories
carbohydrate: 45.4 g
cholesterol: 676 mg
fat: 26.6 g
fiber: 4.7 g
protein: 43.2 g
saturatedFat: 9.9 g
servingSize: -
sodium: 918.1 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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

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