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  • Chicken Livers On Spinach Salad With Gorgonzola Dressing And Polenta Croutons

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    Chicken Livers On Spinach Salad With Gorgonzola Dressing And Polenta Croutons
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. oil
    • 8 x chicken livers
    • 1 lb flat-leaf spinach cleaned
    • 2 ounce soft Gorgonzola cheese
    • 6 ounce extra virgin olive oil
    • 2 ounce sherry vinegar Salt to taste Freshly-grnd black pepper to taste
    • 1 box instant polenta Water
    • 1 sprg rosemary Flour for dusting
    • 1 c. oil - (to 2 c.)

    Directions

    1. In a warm skillet with oil sear livers till medium-rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
    2. Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan which is about 1 inch deep. Let set and cold. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or possibly deep fryer till golden.
    3. Garnish spinach salad with croutons. Lay chicken livers on top of salad.
    4. This recipe yields 4 servings.

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