Polenta fingers and chicken livers
Recipe By: | Abigail Donnelly |
Serves: | 4 |
Cooking Time: | 15 minutes |
Prep Time: | 15 minutes |
Ingredients
- 375 g Free-range chicken livers, cut into about 1.5 cm pieces
- Arrabbiata sauce
- 1 tsp fresh chilli, chopped
- 4 cloves garlic, crushed
- 3/4 cup unsalted butter
- 2 Tbsp olive oil
- 1/2 cup polenta
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Cooking Instructions
- Preheat the oven to 180°C.
- Prepare polenta according to package instructions. Spread onto a greased baking tray and bake for 10 minutes.
- Cut into fingers and season to taste. Place a pan over a high heat and add olive oil and butter.
- When hot, sear free-range chicken livers, cloves crushed garlic and chopped chilli for 5 minutes.
- Serve with the polenta fingers and a good spoon of pre-prepared arrabiatta sauce.
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