Polenta with Chicken Livers

Name: Polenta with Chicken Livers
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; ½ pint chicken stock; ¼ teaspoon dried sage; 3 tablespoons butter; 1 recipe polenta; 8 chicken livers, diced; 3 tablespoons olive oil; ½ Spanish onion, finely chopped; 1 slice bacon, about ¼ inch thick, diced

Preparation info

Serves
4 to 6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 recipe polenta
3 tablespoons butter
3 tablespoons

Europe
Italy
Main course
Mediterranean

Method

Heat butter and olive oil in a saucepan; add chicken livers, diced bacon and finely chopped onion; sauté, stirring constantly, until brown. Add chicken stock and dried sage, and season to taste with salt and freshly ground black pepper; simmer gently until tender - about 15 minutes. Keep warm.

Make polenta. Then pour polenta into a large heated