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Chicken Livers with Gorgonzola Polenta Recipes
Prep Time
15
Minutes
Total Time
45
Minutes
Makes
4
Servings
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Recipe Name : Chicken Livers with Gorgonzola Polenta
Country : United States
Rating :
Category : Home > Meat > Chicken Food
Chef : BLUESP
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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
* 3/4 cup milk
* 1 cup dry polenta
* 4 ounces Gorgonzola cheese, crumbled
DIRECTION


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.
SOURCE:

http://allrecipes.com/Recipe/Chicken-Livers-with-Gorgonzola-Polenta/Detail.aspx