Try this Polenta with Chicken Livers recipe, or contribute your own.
Suggest a better descriptionPolenta cakes: Add milk and stock to a pan and bring to the boil. Put 1oz butter into another pan with the shallots, thyme and garlic and sweat gently for about 2 minutes. Add 6floz red wine and 1tsp red wine vinegar with 6floz lamb stock. Allow to reduce. Add the Polenta to the stock and stir until it becomes thick. Add the gorgonzola to the polenta mix and stir until it has melted. Take 1 or more oiled dishes and flatten the polenta in evenly. Allow to cool for 15 minutes then turn out. Melt some butter in a pan and let it sizzle for a few minutes. Add the chicken livers and brown them. When a nice golden colour, but still pink in the middle, remove them from the pan and place on a plate. Cut the polenta into 2" blocks. Oil a griddle and allow it to get warm. Place the polenta cakes on top and grill on each side. To make the sauce, pour 6floz red wine and 1tsp red wine vinegar into a pan with 1tsp of sugar. Add the whole shallots and a drop of stock, this will help glaze the shallots. Add in the chicken livers and toss them with the shallots. To serve, place two polenta cakes on a plate and spoon around the chicken livers and sauce. Garnish with parsley.
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Serving Size: 1 Serving (4233g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3478 | ||
Calories from Fat: 1208 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.2g | 179 % | |
Saturated Fat 77g | 385 % | |
Monounsaturated Fat 40.9g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 355.5mg | 109 % | |
Sodium 5795.1mg | 200 % | |
Potassium 5094.6mg | 134 % | |
Total Carbohydrate 142.5g | 42 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 142.4g | ||
Protein 95.1g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3478
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