Polenta With Chicken Livers

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Worrall tho, Worrall2	1	Servings

INGREDIENTS

1		375 gram pac polenta
6		Lamb stock
750		Milk
750		Chicken stock
1	oz	Butter
2		Shallots, chopped
1	t	Thyme
1		Clove garlic, chopped
12		Red wine
2	t	Red wine vinegar
1	t	Sugar
6	oz	Gorgonzola
		Chicken livers
6		Whole shallots, peeled
1/2	pt	Chicken stock
		Butter

INSTRUCTIONS

Polenta cakes: Add milk and stock to a pan and bring to the boil. Put
1oz butter into another pan with the shallots, thyme and garlic and
sweat gently for about 2 minutes. Add 6floz red wine and 1tsp red  wine
vinegar with 6floz lamb stock. Allow to reduce. Add the Polenta  to the
stock and stir until it becomes thick. Add the gorgonzola to  the
polenta mix and stir until it has melted.  Take 1 or more oiled dishes
and flatten the polenta in evenly. Allow  to cool for 15 minutes then
turn out.  Melt some butter in a pan and let it sizzle for a few
minutes. Add the  chicken livers and brown them. When a nice golden
colour, but still  pink in the middle, remove them from the pan and
place on a plate.  Cut the polenta into 2" blocks. Oil a griddle and
allow it to get  warm. Place the polenta cakes on top and grill on each
side.  To make the sauce, pour 6floz red wine and 1tsp red wine vinegar
into  a pan with 1tsp of sugar. Add the whole shallots and a drop of
stock,  this will help glaze the shallots. Add in the chicken livers
and toss  them with the shallots.  To serve, place two polenta cakes on
a plate and spoon around the  chicken livers and sauce. Garnish with
parsley.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4018 Calories From Fat: 1517 Total Fat: 175.8g Cholesterol: 464.1mg Sodium: 3110.3mg Potassium: 10894.6mg Carbohydrates: 552.8g Fiber: <1g Sugar: 8.1g Protein: 123.2g

Sunday, A.M., May 5: Preached in St. Anne’s. Was asked not to come back anymore. Sunday, P.M., May 5: Preached in St. John’s. Deacons said “Get out and stay out.” Sunday, A.M., May 12: Preached in St. Jude’s. Can’t go back there, either. Sunday, A.M., May 19: Preached in St. Somebody Else’s. Deacons called special meeting and said I couldn’t return. Sunday, P.M., May 19: Preached on street. Kicked off street. Sunday, A.M., May 26: Preached in meadow. Chased out of meadow as bull was turned loose during service. Sunday, A.M., June 2: Preached out at the edge of town. Kicked off the highway. Sunday, P.M., June 2: Afternoon, preached in a pasture. Ten thousand people came out to hear me.

John Wesley