- 2 tablespoons oil
- 8 chicken livers
- 1 pound flat leaf spinach, cleaned
- 2 ounces soft Gorgonzola cheese
- 6 ounces olive oil
- 2 ounces sherry vinegar
- Salt and pepper, to taste
- 1 box instant polenta
- 1 sprig rosemary
- Flour for dusting
- 1 to 2 cups oil
In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.
Lay chicken livers on top of salad