Polenta Ring with Chicken Livers

Ingredients

• 2 quarts of water
• two teaspoons salt
• two cups yellow corn meal
• 1 pound mushrooms, sliced
• 1½ pounds chicken livers, coarsely diced
• 4 tablespoons of butter
• 3 slices lean bacon, diced
• ½ cup dry white wine
• ¼ teaspoon sage
• salt
• pepper

Method

1. 1

   Bring water and salt to boil, add corn meal, stirring constantly.

2. 2

   Cook over medium flame for about 45 minutes.

3. 3

   Place Polenta in a well buttered ring mold.

4. 4

   For filling, sauté bacon until crisp, add butter, livers, and mushrooms.

5. 5

   Sauté until done, season, add sage and wine.

6. 6

   Place Polenta ring on platter, fill center with livers and mushrooms, pour pan juice over Polenta.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 19. The excerpt below is the record exactly as published.

POLENTA RING WITH CHICKEN LIVERS To make Polenta—Bring 2 quarts of water in large saucepan and two tea- spoons salt to boil, add two cups yel- low corn meal, stirring constantly with wooden spoon to prevent lumping, cook over medium flame for about 45 min- utes or until it forms crust at bottom and sides of pan. When done, place Po- lenta in a well buttered two quart ring mold, and keep warm by placing ring in hot water. Chicken Livers and Mushroom Filling: 1 pound mushrooms, sliced 1% pounds chicken livers, coarsely diced 4 tablespoons of butter 3 slices lean bacon, diced % cup dry white wine or use chicken bouillon cube diluted in 1 cup of water 14 teaspoon sage or two leaves of fresh sage, chopped salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.