Chicken Livers with Gorgonzola Polenta Recipe - Allrecipes.com
Chicken Livers with Gorgonzola Polenta Recipe
  • READY IN 1 hr

Chicken Livers with Gorgonzola Polenta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 More Reviews

Apr 07, 2008

This is awesome. I used all chicken broth instead of wine and broth. I used couscous because I didn't have polenta. The flavors are sharp, but not harsh and the chicken liver really plays well with the caramelized onions and the pungent cheese.

 
Mar 04, 2005

I made the polenta again tonight with the following changes: double the amount of chicken broth; add 2 TBS butter; substitute parmesan cheese for the gorgonzola. This version got a 5 star reception from DH who is not a big polenta fan. This makes a very nice soft polenta.

 
Feb 17, 2005

To much effort!

 
Dec 29, 2009

This is a liver recipe, but it seems as if you could use other meats if you felt so inclined. It's a good recipe, we gobbled it up but it will taste like liver so if you don't like it, don't bother. I made the recipe per the instructions with two changes. 1) I didn't have wine so I used water with a little dry sherry in it. 2) I baked the polenta in the oven while the rest was being made, it saved time and stress. In case you don't know how to, I prepped an oven safe dish with pam, preheated the oven to 350 and put in the broth and polenta (I skipped the milk, it wasn't necessary but you can substitute the broth for milk if you want creamier polenta). I stirred it up, baked it for about 40 minutes, stirred it once, added the cheese and that was that. This was easy even with the work involved, I will make this again.

 
Oct 08, 2007

The best I have ever tasted.

 

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Nutrition

  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 676 mg
  • 225%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 43.2 g
  • 86%
  • Sodium
  • 1015 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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