Chicken Livers With Gorgonzola Polenta Recipe

Name: Chicken Livers With Gorgonzola Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound chicken livers, trimmed and chopped; 1 medium onion, sliced; 1 green bell pepper, chopped; 4 cloves garlic, minced; 7 mushrooms, sliced; 1 (14.5 ounce) can peeled and diced tomatoes, drained; 1 cup white wine; salt and pepper to taste; 2 cups chicken stock; 3/4 cup milk; 1 cup dry polenta; 4 ounces Gorgonzola cheese, crumbled

Servings: persons

2 tablespoons olive oil
1 pound chicken livers, trimmed and chopped
1 medium onion, sliced
1 green bell pepper, chopped
4 cloves garlic, minced
7 mushrooms, sliced
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 cup white wine
salt and pepper to taste
2 cups chicken stock
3/4 cup milk
1 cup dry polenta
4 ounces Gorgonzola cheese, crumbled

1
Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
2
Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
3
Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
4
Spoon polenta onto plates, and cover with the chicken liver sauce.

657

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound chicken livers, trimmed and chopped, 1 medium onion, sliced, 1 green bell pepper, chopped, and more.

Yes, Chicken Livers With Gorgonzola Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Livers With Gorgonzola Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions