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Creamy oats with caramelised banana

10 to 15 minutes

Orange and gorgonzola salad with toasted macadamias

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25 minutes

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15–20 minutes

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30 minutes

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25 to 30 minutes

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15 minutes

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20 minutes

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Sweetcorn soup

20 minutes

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Anchovy, olive and tomato gnocchi

Chicken recipes

Polenta fingers and chilli chicken livers

15 minutes

Polenta fingers and chilli chicken livers

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1/2 cup polenta
1 T olive oil
2 t butter
250 g free-range chicken livers
2 cloves crushed garlic
1 chopped chilli
Arrabiatta sauce

Method

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.

Cook's note: Find out how to cook polenta perfectly

Discover more flavour in our polenta recipe guide here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Creamy oats with caramelised banana

Orange and gorgonzola salad with toasted macadamias

Spinach and mozzarella lasagne

Free-form chocolate tart

Roast pepper and bulgur wheat salad

Oven-baked chicken with blistered tomato and bacon

Apple and cranberry pie

Creamy cannellini-bean toasts

Roast tomatoes for macaroni cheese

Sweetcorn soup

Anchovy, olive and tomato gnocchi

Polenta fingers and chilli chicken livers

Polenta fingers and chilli chicken livers

Ingredients

Method