Chicken Livers with Gorgonzola Polenta Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- 1 pound chicken livers, trimmed and chopped <br>- 1 medium onion, sliced <br>- 1 green bell pepper, chopped <br>- 4 cloves garlic, minced <br>- 7 mushrooms, sliced <br>- 1 (14.5 ounce) can peeled and diced tomatoes, drained <br>- 1 cup white wine <br>- salt and pepper to taste <br>- 2 cups chicken stock <br>- ¾ cup milk <br>- 1 cup dry polenta <br>- 4 ounces Gorgonzola cheese, crumbled <br><p></p>Directions <br>step 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. <br>step 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. <br>step 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. <br>step 4: Spoon polenta onto plates, and cover with the chicken liver sauce. <br>

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
- ¾ cup milk
- 1 cup dry polenta
- 4 ounces Gorgonzola cheese, crumbled

Directions
step 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.
step 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.
step 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.
step 4: Spoon polenta onto plates, and cover with the chicken liver sauce.

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