Yellow polenta with chicken livers and spinach

Yellow polenta with chicken livers and spinach

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Here is another inexpensive dish that is worth revisiting. The availability of good chickens now means that excellent chicken livers are easier to find.

Ingredients

Quantity Ingredient
100g butter
30ml olive oil
400g chicken livers, trimmed of sinew
6 sage leaves
salt and pepper
4 large handfuls fresh spinach
1 teaspoon preserved lemon, chopped
1 quantity Polenta
freshly grated parmesan, (optional)

Method

  1. Heat half the butter and all of the oil in a non-stick frying pan. Add the chicken livers and sage leaves, and season with salt and pepper. Fry gently until the livers are just cooked pink. Be careful not to overcook.
  2. In another saucepan, heat the remaining butter, add the spinach and cook quickly over a high heat. Add the preserved lemon and season to taste. Stir the spinach into the cooked chicken livers and stir to combine. Leave behind as much of the excess water from the spinach as you can. Serve on a bed of soft-cooked yellow polenta, perhaps enriched with a sprinkle of parmesan.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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