Chicken Livers with Wild Mushrooms on Grilled Polenta
recipe
Chicken Livers with Wild Mushrooms on Grilled Polenta
No commentsIngredients
- For the polenta:
- 200g polenta
- 50g freshly grated parmesan
- 1 tbsp chopped fresh sage
- 3 tbsp olive oil
For the chicken livers and mushrooms:
- 15g butter
- 1 clove garlic, finely chopped
- 1 small red onion, finely chopped
- 150g mixed wild and exotic mushrooms, wiped clean 200g small chestnut cap mushrooms, wiped clean
- 400g chicken livers, trimmed and cut into even pieces
- 2 tbsp brandy (optional)
- 1 tbsp French mustard
- 2 tbsp chopped flat-leaf parsley
- 8 whole sage leaves, torn
- shaved parmesan, to garnish
- freshly ground black pepper
Serves:
4
Preparation:
70
Cook Time:
30
Total Time:
100min
Directions
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- Make the polenta according to the packet instructions. Season with pepper and stir in the parmesan and chopped sage. Lightly oil a shallow dish and pour the polenta in. Allow to set for at least hour.
- Melt the butter and tbsp oil in a frying pan and cook the garlic and onion gently for minutes until softened. Raise the heat and add the mushrooms. Cook briskly until they start to brown. Set aside
- Preheat the grill. Cut the polenta into or pieces. Brush with the remaining oil and grill until crusty.
- Reheat the mushrooms and, when sizzling, add the livers and cook until tender, minutes. Add the brandy and light. When flames have died down, add the mustard and season. Stir in the parsley and whole sage leaves.
- Place the polenta on plates, spoon over the mushroom and liver mixture and garnish with the parmesan shavings.
Source: Tesco
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