Polenta with chicken livers

Polenta with chicken livers

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 quantity Basic polenta
3 rashers bacon, rind removed, diced
30g butter
500g chicken livers
250g mushrooms, sliced
freshly ground black pepper
3 fresh sage leaves
60ml dry white wine
parsley, finely chopped
salt

Method

  1. Turn warm polenta into a greased 18 cm cake tin and keep warm in a larger pan of hot water while preparing filling.
  2. Fry bacon in a frying pan until crisp. Add butter, chicken livers and mushrooms and sauté over medium heat for about 2 minutes or until chicken livers are just brown. Season with salt and pepper, add sage and wine. When wine starts to boil, turn down heat and cook for 2–3 minutes. Remove sage leaves.
  3. Ease polenta away from edges of tin and turn carefully onto a serving plate. Serve wedges with chicken liver mixture and sprinkle with parsley.
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