Chicken Liver Salad With Polenta Croutons Recipe

Name: Chicken Liver Salad With Polenta Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock; 1 cup polenta; 2 tbsp butter; 2 tbsp finely grated Parmesan cheese; 2 lbs chicken livers, trimmed; 1 cup milk; 1/2 cup flour; 1 tsp salt; 1 tsp cracked black pepper; 1/4 cup olive oil; 6 oz baby spinach leaves; 1 None red onion, thinly sliced; 2 oz firm blue cheese, crumbled; 3 None shallots, finely chopped; 2 tbsp red wine vinegar; 2 tbsp olive oil

Servings: persons

2 cups chicken stock
1 cup polenta
2 tbsp butter
2 tbsp finely grated Parmesan cheese
2 lbs chicken livers, trimmed
1 cup milk
1/2 cup flour
1 tsp salt
1 tsp cracked black pepper
1/4 cup olive oil
6 oz baby spinach leaves
1 None red onion, thinly sliced
2 oz firm blue cheese, crumbled
3 None shallots, finely chopped
2 tbsp red wine vinegar
2 tbsp olive oil

1
Lightly oil an 11 x 7-inch baking dish.
2
Place 2 cups water and stock in large saucepan and bring to a boil. Gradually add polenta, stirring constantly. Reduce heat to low; cook, stirring, about 10 mins or until polenta thickens. Stir in butter and Parmesan cheese. Spread in prepared pan; cool 10 mins. Cover and refrigerate about 3 hours or until firm. Cut into 3/4-inch croutons.
3
Meanwhile, for the shallot dressing, whisk all ingredients in a small bowl. Season.
4
Preheat the oven to 350u00b0F. Oil 2 baking pans. Place polenta croutons, in single layer, on prepared pans. Spray with no stick cooking spray. Bake, uncovered, about 30 mins or until lightly browned and crisp.
5
Meanwhile, soak livers in milk in medium bowl 30 mins. Separate livers into halves by cutting lobes apart. Coat liver in combined flour, salt and pepper, shaking off excess.
6
Heat oil in large skillet on high heat. Cook livers in batches about 5 mins or until browned and cooked to desired doneness (do not overcook). Drain on paper towels.
7
Place spinach, onion, croutons and liver in large bowl. Drizzle with dressing; toss gently to combine. Serve salad sprinkled with blue cheese.

1024

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups chicken stock, 1 cup polenta, 2 tbsp butter, 2 tbsp finely grated Parmesan cheese, and more.

Yes, Chicken Liver Salad With Polenta Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Liver Salad With Polenta Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions