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Chicken Livers with Gorgonzola Polenta

SUBMITTED BY: BLUESP

"Hearty and delicious, a great and different way to serve chicken livers."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 2.8 star rating.
Read Reviews (4)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2005 by MITCHELLHECK
To much effort! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2005 by CONNIE-O
I made the polenta again tonight with the following changes: double the amount of chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by Levedi
This is awesome. I used all chicken broth instead of wine and broth. I used couscous because I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Corndog Luver
The best I have ever tasted. MORE


 
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Recipe Submitter:

BLUESP
Cooking Level: Intermediate
Home Town: Guntersville, Alabama, USA
Living In: Knoxville, Tennessee, USA
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Nutritional Information
Chicken Livers with Gorgonzola Polenta

Servings Per Recipe: 4

Amount Per Serving

Calories: 641

  • Total Fat: 26.4g
  • Cholesterol: 753mg
  • Sodium: 1490mg
  • Total Carbs: 45.5g
  •     Dietary Fiber: 4.8g
  • Protein: 44.1g

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