Chicken liver salad with polenta croûtons

chicken liver salad with polenta croûtons
1H 15M



1.Lightly oil 19cm x 29cm slice pan.
2.Place the water and stock in large saucepan, bring to a boil. Gradually add polenta, stirring constantly. Reduce heat, cook, stirring, about 10 minutes or until polenta thickens. Stir in butter and parmesan then spread into prepared pan, cool 10 minutes. Cover, refrigerate about 3 hours or until firm. Cut into 2cm-square croûtons.
3.Meanwhile, make shallot dressing. Place ingredients, shallots, vinegar and oil in screw-top jar, shake well.
4.Preheat oven to moderate 180C (160C fan forced).
5.Oil two oven trays, place polenta croûtons, in single layer, on prepared trays. Spray croûtons with cooking-oil spray, bake, uncovered, in moderate oven about 30 minutes or until browned lightly and crisp.
6.Meanwhile, soak livers in milk in medium bowl 30 minutes. Separate livers into halves by cutting lobes apart. Coat liver in combined flour, salt and pepper, shake off excess. Heat oil in large frying pan, cook liver, over high heat, about 5 minutes or until browned and cooked as desired (do not overcook). Drain on absorbent paper.
7.Place spinach, onion, croûtons, liver and dressing in large bowl, toss gently to combine. Serve salad sprinkled with blue cheese.

Separate chicken livers into halves by cutting lobes apart.


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