| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 4 | Servings | ||
INGREDIENTS
| 5 | T | Olive oil |
| 1 | 250 gram blo polenta, cut | |
| into 8 slices | ||
| 1cm 1/2 | ||
| inchthick | ||
| 1 | Red pepper, deseeded and cut | |
| into 10 large | ||
| pieces | ||
| 1 | Green pepper, deseeded and | |
| cut | ||
| into 10 large | ||
| pieces | ||
| 1 | 250 gram pac frozen chicken | |
| livers defrosted | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | 15 grams pac fresh sage | |
| finely chopped |
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