| Polenta with Chicken livers |
| Serves 8 as a starter 1 1/4 pints (750ml) chicken stock or water 4 1/2 oz (135g) polenta 2 oz (55g) butter 2 tablespoons olive oil 1 lb (450g) chicken livers, trimmed and cut in half 1-2 garlic cloves, finely chopped 4 tablespoons chopped parsley, preferably falt-leaf 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano squeeze of lemon juice salt and pepper 12 fl oz (360ml) tomato sauce, heated 1. Bring the stock or salted water to the boil in a large saucepan. Gradually stir in the polenta. cook over low heat until very thick, stirring constantly. 2. Pour the polenta into a buttered 8 in (20cm) round pan. Set aside for at least 30 minutes to firm up. 3. Invert the block of polenta on to a board. Cut it into 8 wedges. Fry in 1 1/2 oz (45g) butter until golden brown on both sides, turning once. 4. heat the remaining butter and the oil in a frying pan over moderately high heat. Add the livers and fry for 2-3 minutes or until they are starting to brown, turning once. 5. Add the garlic, herbs, lemon juice and seasoning. continue cooking for a further 1-2 minutes or until the livers are lightly browned on both sides but still pink in the centre. 6. Put a wedge of polenta on each warmed plate. Spoon the tomato sauce over the polenta and arrange the chicken livers on top. Serve hot. |