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Spicy poached eggs with pepper, brinjal and tomato

30 minutes

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10 -15 minutes

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8 minutes

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20 minutes

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2 - 3 minutes

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10 to 15 minutes

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25 minutes

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20 minutes

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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

Everyday classic tomato sauce

Tom yam chilli shortrib

Avocado and poached-egg toasts

Spicy poached eggs with pepper, brinjal and tomato

Chargrilled prime rib with anchovy butter

Seared steak salad

Pan-fried prawns with Asian apple salad

Tandoori lamb burger

Banana doughnut fritters

Creamy oats with caramelised banana

Spinach and mozzarella lasagne

Roast tomatoes for macaroni cheese

Sweetcorn soup

Polenta fingers and chilli chicken livers

Polenta fingers and chilli chicken livers

Ingredients

Method