- 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
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