Yield: 1 servings
|375 gram pac polenta
|6 fluid ounce
|Clove garlic; chopped
|12 fluid ounce
|Red wine vinegar
|Whole shallots; peeled
Polenta cakes: Add milk and stock to a pan and bring to the boil. Put 1oz butter into another pan with the shallots, thyme and garlic and sweat gently for about 2 minutes. Add 6floz red wine and 1tsp red wine vinegar with 6floz lamb stock. Allow to reduce. Add the Polenta to the stock and stir until it becomes thick. Add the gorgonzola to the polenta mix and stir until it has melted.
Take 1 or more oiled dishes and flatten the polenta in evenly. Allow to cool for 15 minutes then turn out.
Melt some butter in a pan and let it sizzle for a few minutes. Add the chicken livers and brown them. When a nice golden colour, but still pink in the middle, remove them from the pan and place on a plate.
Cut the polenta into 2" blocks. Oil a griddle and allow it to get warm.
Place the polenta cakes on top and grill on each side.
To make the sauce, pour 6floz red wine and 1tsp red wine vinegar into a pan with 1tsp of sugar. Add the whole shallots and a drop of stock, this will help glaze the shallots. Add in the chicken livers and toss them with the shallots.
To serve, place two polenta cakes on a plate and spoon around the chicken livers and sauce. Garnish with parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.