Ingredients

Method

• 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

Ingredients

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.