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.
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