Chicken Liver and Mushrooms Over Polenta Crostini

Name: Chicken Liver and Mushrooms Over Polenta Crostini
Yield: Makes 56 Crostini; Serves 10 to 12
Ingredients: ¾ cup olive oil; 2 batches Firm Polenta, poured into two loaf pans each coated with 1 tablespoon olive oil, allowed to cool, unmolded, and cut into 2-×-1-×-½-inch rectangles; 2 batches Firm Polenta, poured into two loaf pans each coated with 1 tablespoon olive oil, allowed to cool, unmolded, and cut into 2-×-1-×-½-inch rectangles; 2 teaspoons dried oregano; 1 pound fresh chicken livers, cleaned (about 1½ cups); Freshly ground black pepper; Kosher salt; 3 small shallots, minced (about ½ cup); 2 batches Firm Polenta, poured into two loaf pans each coated with 1 tablespoon olive oil, allowed to cool, unmolded, and cut into 2-×-1-×-½-inch rectangles; 2 cloves garlic, smashed, peeled, and minced (about 1 tablespoon); 2 large white mushrooms, trimmed and cut into ¼-inch dice (about ¾ cup)

Preparation info

Makes
56
Crostini

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Of course, classic crostini are made on slices of Italian bread. They can be made on White Bread toasts, but I prefer them and find them more Italian on sautéed Firm Polenta. They cannot be picked up, but they can be eaten with pleasure.

Ingredients

¾ cup olive oil
2 batches Firm Polenta, poured into two loaf pans each coated with 1

Starter
Gluten-free

Method

Heat ¼ cup of the olive oil in a 10-inch sauté pan over high heat. When the oil shimmers, add the polenta pieces to the pan. Fry for 3 minutes per side or until golden brown. Do not overcrowd the pan—work in b