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Bring the stock or salted water to the boil in a
large saucepan. Gradually stir in the polenta. Cook
over low heat until very thick, stirring constantly.
Pour the polenta into a buttered 20cm round pan.
Set aside for at least 30 minutes to firm up.
Invert the block of polenta on to a board. Cut it
into 8 wedges. Fry in 45g butter until golden brown
on both sides, turning once.
Heat the remaining butter and the oil in a frying
pan over moderately high heat. Add the livers and
fry for 2-3 minutes or until they are starting to
brown, turning once.
Add the garlic, herbs, lemon juice and seasoning.
Continue cooking for a further 1-2 minutes or until
the livers are lightly browned on both sides but
still pink in the centre.
Put a wedge of polenta on each warmed plate. Spoon
the tomato sauce over the polenta and arrange the
chicken livers on top. Serve hot.
Making tomato sauce:
Ingredients:
30g butter, 900g tomatoes, skinned,
seeded and chopped, 2.5ml sugar, salt and pepper
Instructions:
Melt the butter in a heavy-based saucepan over low
heat. Add the tomatoes and stir to mix with the
butter. Cover and cook for 5 minutes.
Uncover and stir in the sugar. Partly cover the
pan and simmer gently, stirring occasionally for
30 minutes or until the tomatoes have softened and
the sauce is thick.
Season the sauce to taste with salt and pepper.
Use immediately, or cool and then refrigerate or
freeze.
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