Marsala Chicken Livers & mushroom served on grilled polenta

I’m still obsessing over Northern Italian food, Piedmontese to be exact. Still not a tomato insight! This is one for you OFFAL LOVERS out there.

Marsala chicken livers served with polenta

Ingredients: (serves 2)

400g Chicken livers, chunks

100g Pancetta, cubed

Shiitake mushrooms, sliced

50g Cavolo Nero, thickly sliced

1 onion, finely chopped

1 garlic clove, chopped

1/2 tsp Thyme, dry

5 tbsp Dry Marsala

125g Polenta

500ml light stock

25g butter

1 handful Pecorino Romano,  grated

Salt & Pepper

  • Switch the grill on to high.
  • In a pan, add the stock & bring to the boil; turn down the heat to a medium heat & sprinkle in the polenta.
  • Stir the polenta in and with a wooden spoon, stir continuously until the polenta is cooked & Hola a creamy consistency. Express/pre-cooked  polenta should only take 8-12 minutes.
  • Pour the polenta flat and spread evenly into a buttered baking  tray and place under the grill. Cook until golden; approx 20-25 minutes
  • While the polenta is in the grill, start on the chicken livers.
  • Fry the onion & garlic in butter and cook for 5 minutes on a medium heat.
  • Add the pancetta,Cavolo Nero and mushrooms and fry for another 5 minutes.
  • Add the chicken liver and cook until browned. This should not take more than another 5 minutes.
  • Pour in the Marsala, turn the heat up slightly & finish cooking the chicken livers for another 5 minutes. Ensure you don’t over cook the liver. It still needs to be slightly pink in the middle. 
  • By now the polenta should be ready, so remove from the grill. Slice a piece, place a portion on a plate and serve the chicken liver on top.

Buon appetito you meatballs!