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Melanzane Parmigiana

20 - 25 minutes

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25 to 30 minutes

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20 minutes

Polenta fingers and chilli chicken livers

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.

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Melanzane Parmigiana

Oven-baked chicken with blistered tomato and bacon

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Baked sweet potatoes with atchar yoghurt

Apple and cranberry pie

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Roast tomatoes for macaroni cheese

Sweetcorn soup

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Polenta fingers and chilli chicken livers

Polenta fingers and chilli chicken livers

Ingredients

Method