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Ingredients
- 3/4 pt Lowfat milk
- 3/4 pt Chicken stock
- 6 ounce Polenta, easy cook
- 3 ounce Butter
- 4 x 5 ounce chicken livers
- 3 Tbsp. Balsamic vinegar
- 6 x Spring onions, finely minced
- 1 x Red onion, finely minced
- 12 x Baby capers, rinsed
- 4 x Gherkins, sliced
- 1 tsp Finely minced flat Italian parsley
- 3 tsp Extra virgin olive oil
- 1 bn Rocket
Directions
- Heat the lowfat milk and stock in a large saucepan till boiling. Turn the heat down a little and add in the polenta in a steady stream, stirring constantly.
- When it has all been added and starts to bubble turn the heat down and simmer for 3-4 min, being careful not to let it stick. Turn off the heat, stir in 1oz of the butter and empty into an oiled flat heatproof dish. Allow to stand for a few hrs.
- Using a round cutter, cut out shapes in the polenta then griddle under a heated grill. Heat the remaining butter in a frying pan and saute/fry the chicken livers for about 4-5 min depending on how pink you like them.
- Add in 2tbsp of the balsamic vinegar at the end.
- Put the extra virgin olive oil and the balsamic vinegar in a bowl, mix well and season with salt and grnd black pepper. Add in the spring onions, red onions, capers, gherkins and rocket and toss gently.
- To serve, place the chicken livers on the polenta rings with the herb salad on the size.
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