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 caloriescarbohydrate: 45.4 gcholesterol: 676 mgfat: 26.6 gfiber: 4.7 gprotein: 43.2 gsaturatedFat: 9.9 gservingSize: -sodium: 918.1 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Livers with Gorgonzola Polenta
Directions
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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 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.