chicken livers with gorgonzola polenta

Ingredients

• Servings: 4
• 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
• salt and pepper to taste
• 2 cups chicken stock
• 3/4 cup milk
• 1 cup dry polenta
• 4 ounces gorgonzola cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 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 plates, and cover with the chicken liver sauce.