Chicken Liver Salad With Polenta Croutons

• 2 cups chicken stock
• 1 cup polenta
• 2 tbsp butter
• 2 tbsp finely grated Parmesan cheese
• 2 lbs chicken livers, trimmed
• 1 cup milk
• 1/2 cup flour
• 1 tsp salt
• 1 tsp cracked black pepper
• 1/4 cup olive oil
• 6 oz baby spinach leaves
• 1 None red onion, thinly sliced
• 2 oz firm blue cheese, crumbled
• 3 None shallots, finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil

1. Lightly oil an 11 x 7-inch baking dish.
2. Place 2 cups water and stock in large saucepan and bring to a boil. Gradually add polenta, stirring constantly. Reduce heat to low; cook, stirring, about 10 mins or until polenta thickens. Stir in butter and Parmesan cheese. Spread in prepared pan; cool 10 mins. Cover and refrigerate about 3 hours or until firm. Cut into 3/4-inch croutons.
3. Meanwhile, for the shallot dressing, whisk all ingredients in a small bowl. Season.
4. Preheat the oven to 350u0b0F. Oil 2 baking pans. Place polenta croutons, in single layer, on prepared pans. Spray with no stick cooking spray. Bake, uncovered, about 30 mins or until lightly browned and crisp.
5. Meanwhile, soak livers in milk in medium bowl 30 mins. Separate livers into halves by cutting lobes apart. Coat liver in combined flour, salt and pepper, shaking off excess.
6. Heat oil in large skillet on high heat. Cook livers in batches about 5 mins or until browned and cooked to desired doneness (do not overcook). Drain on paper towels.
7. Place spinach, onion, croutons and liver in large bowl. Drizzle with dressing; toss gently to combine. Serve salad sprinkled with blue cheese.

chicken stock, polenta, butter, parmesan cheese, chicken livers, milk, flour, salt, black pepper, olive oil, baby spinach, red onion, blue cheese, shallots, red wine vinegar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32558 (may not work)