INGREDIENTS

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.

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Nutrition (calculated from recipe ingredients)
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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