Best 5 Chicken Livers With Gorgonzola Polenta Recipes
Indulge in a culinary symphony of flavors with our delectable Chicken Livers with Gorgonzola Polenta recipe. This exquisite dish tantalizes the taste buds with its rich, earthy notes and creamy textures. Perfectly seared chicken livers, infused with aromatic herbs and spices, rest upon a bed of creamy polenta, luxuriously blended with tangy Gorgonzola cheese. The polenta's velvety texture provides a delightful contrast to the tender chicken livers, while the Gorgonzola's piquant flavor adds a touch of sophistication to this extraordinary dish.
Accompanying this main course is a medley of equally enticing recipes. Delight in the simplicity yet elegance of our classic Polenta with Butter and Parmesan, a comforting dish that showcases the natural goodness of cornmeal. Enhance your meal with the vibrant flavors of our Roasted Red Pepper and Goat Cheese Polenta, where roasted red peppers and tangy goat cheese add a burst of color and flavor to the creamy polenta. For a touch of rustic charm, try our hearty Sausage and Mushroom Polenta, where succulent sausage and earthy mushrooms mingle harmoniously in a savory polenta base.
And for those with a sweet tooth, our Polenta Cake with Blueberry Compote offers a delightful ending to your culinary journey. This moist and flavorful cake, made with polenta flour and topped with a vibrant blueberry compote, strikes a perfect balance between sweetness and tartness.
Embark on this culinary adventure and discover the versatility andอร่อยness of polenta, as you savor each recipe's unique flavors and textures. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, these recipes are sure to impress and satisfy.
GORGONZOLA POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 4 cups salted water to a boil. Slowly add 1 cup instant polenta, whisking. Reduce the heat and simmer, stirring, until thick and creamy, 10 minutes. Stir in 1 tablespoon butter, 1/4 cup crumbled gorgonzola, 1 tablespoon chopped oregano and a dash of nutmeg. Top with more cheese and some pepper.
POLENTA WITH GORGONZOLA CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 1 3/4 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. After 10 minutes, you can switch to a wooden spoon for easier stirring.
- Turn off the heat. Add the butter, cream and Gorgonzola and stir until the cheese melts. Season with additional salt and pepper, to taste. Transfer the polenta to a bowl and serve.
- Note: If you're making the polenta ahead of time, put it on a double boiler and cover it with plastic wrap to keep it warm.
SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA
This is my kind of comfort food-an accessible entrée to that old standby of liver and onions, yet fancy enough to be a company dish. Chicken livers have a deep, minerally flavor that I love, and they're economical to boot. Wild mushrooms accent the rich flavor with their own woodsy quality, while a silken puddle of polenta forms a savory pillow for the dish. Doesn't that sound better than meatloaf? This is a job for the biggest frying pan you have-the whole dish cooks in one pan.
Yield serves 4
Number Of Ingredients 9
Steps:
- Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
- Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
- Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
- Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
CHICKEN LIVERS WITH GORGONZOLA POLENTA
Hearty and delicious, a great and different way to serve chicken livers.
Provided by BLUESP
Categories Polenta
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 45.4 g, Cholesterol 676 mg, Fat 26.6 g, Fiber 4.7 g, Protein 43.2 g, SaturatedFat 9.9 g, Sodium 918.1 mg, Sugar 9.9 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Choose Fresh Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, high-quality chicken livers, gorgonzola cheese, and polenta.
- Season Generously: Don't be afraid to season your dish well. Chicken livers can handle a lot of flavor, so don't be shy with the salt, pepper, and other spices.
- Cook the Chicken Livers Properly: Chicken livers should be cooked until they are just cooked through. Overcooking will make them tough and rubbery.
- Use a Good Quality Polenta: Polenta is a great way to soak up all of the delicious flavors from the chicken livers and sauce. Make sure you use a good quality polenta that is cooked properly.
- Garnish with Fresh Herbs: Fresh herbs can add a nice pop of color and flavor to your dish. Try garnishing with parsley, chives, or basil.
Conclusion:
Chicken livers with gorgonzola polenta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken livers are cooked until they are tender and juicy, and the gorgonzola polenta is creamy and flavorful. This dish is sure to please everyone at your table.
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