Chicken Livers with Gorgonzola Polenta Recipe

Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and season with a little salt and pepper. Cook stirring frequently until tender. Add mushrooms and garlic to the skillet and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet and add the chicken livers. Cook livers for 5 minutes turning frequently.

Stir tomatoes and wine into the skillet and turn the heat to medium-high. Simmer for 20 minutes or until most of the liquid is gone. Taste and season with salt and pepper.

Meanwhile pour chicken stock into a saucepan and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes then stir in milk. Reduce heat to low cover and simmer for about 5 minutes until thick. Stir gorgonzola into the polenta until melted.

Spoon polenta onto plates and cover with the chicken liver sauce.