INGREDIENTS

INSTRUCTIONS

Heat 3 tablespoons of the oil in a large ridged griddle pan until  very
hot, sear both sides of the polenta for 1 minute each then turn  the
heat down slightly and continue to cook for 5 minutes on each  side.
Heat the remaining oil in a large frying pan and cook the red and
green peppers until softened. Remove them from the pan and keep warm.
Add the chicken livers and cook for 5-7 minutes or until cooked
through, adding the garlic and sage for the last minute.  Remove the
chicken livers from the pan and arrange with the peppers,  garlic and
sage on top of the polenta.  Converted by MC_Buster.  NOTES : The blend
of chicken livers and sage combine well with  chargrilled polenta.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 158
Total Fat: 17.9g
Cholesterol: 1.5mg
Sodium: 400.7mg
Potassium: 351.5mg
Carbohydrates: 59.2g
Fiber: 3.8g
Sugar: 28g
Protein: 4.6g