Reviewed: Apr. 7, 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.

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Reviewer:

Levedi

Home Town: Nashua, New Hampshire, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 8, 2007

The best I have ever tasted.

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Reviewer:

Corndog Luver

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Reviewed: Mar. 4, 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.

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