Seared chicken livers with muscatel grapes, sour cherries and Biancoperla white polenta

Serves 4 Starters and mains

Advertisement

Method

In a large saucepan, bring 500ml of the stock to the boil. Slowly pour in the polenta in a steady stream, stirring continuously. Cook for 30 minutes over a low heat, then add the cheese and season to taste. Pour the cooked polenta onto a baking tray. When it is cold, cut the polenta into 6cm squares.

Using a sharp knife, remove any connective tissue from the livers, then wash under cold water and pat dry with kitchen paper. Heat a large sauté pan over a high heat for 1 minute. Add the olive oil and heat until it begins to smoke. Season the livers, place in the pan, quickly brown on all sides, then remove and set aside somewhere warm.

Reduce the heat to low, add 1tbsp of butter to the pan and cook until nut brown. Add the cherries and grapes and turn the heat to high. Add the remaining stock and cook until reduced by half. Stir in the remaining butter.

Preheat the grill, brush the polenta with olive oil and grill for 2 minutes on each side. Serve with the livers, grapes and sour cherries.