CHICKEN LIVERS ON SPINACH SALAD WITH GORGONZOLA DRESSING AND POLENTA CROUTONS

Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

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2 tablespoons oil
8 chicken livers
1 pound flat leaf spinach, cleaned
2 ounces soft Gorgonzola cheese
6 ounces olive oil
2 ounces sherry vinegar
Salt and pepper, to taste
1 box instant polenta
Water
1 sprig rosemary
Flour for dusting
1 to 2 cups oil

Steps:

In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.
Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.
Lay chicken livers on top of salad