INGREDIENTS

INSTRUCTIONS

Heat the milk and stock in a large saucepan until boiling. Turn the
heat down a little and add 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 minutes, 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 hours.  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  saut the
chicken livers for about 4-5 minutes depending on how pink  you like
them. Add 2tbsp of the balsamic vinegar at the end.  Put the olive oil
and the balsamic vinegar in a bowl, mix well and  season with salt and
ground black pepper. Add 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.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”