Chicken livers are not everyone’s cup of tea, especially Katherine’s. Unless they are in pate or gravy that is. So when I find a recipe that uses them well, and that she enjoys then it has to be good.
This sauce is rich and buttery and pairs perfectly with the polenta. The whole dish is fairly quick to make and can easily work as a starter for a large group. Or cook up some fried eggs and have yourself one rich breakfast.
Chicken Livers with Polenta
- 1 batch polenta
- 1/2 lb chicken livers chopped small
- 1/2 cup onion chopped fine
- 1 cup sliced shitake mushrooms
- 3 slices of bacon diced
- 1 Anaheim pepper chopped fine
- 8 sage leaves chopped roughly
- 2 cups chicken stock
Make polenta and pour into a bundt pan. Let set for 10 minutes then invert polenta onto a plate. In a large frying pan cook bacon over medium heat until browned and fat is rendered. Add onion and cook until golden. Add pepper and cook until fragrant then add mushrooms. Saute until browned then add chicken livers and brown. Add chicken stock and sage, deglaze pan and then simmer until sauce thickens, about 15 minutes. Season with salt and pepper. Pour into center of polenta and serve with extra sauce.