Sauteed Chicken Livers with Mushrooms and Onions on Soft Polenta

• 4 cipollini onions
• 6 ounces wild mushrooms, wiped clean (about 3 cups)
• Extra-virgin olive oil, for sauteing
• 1 pound chicken livers, cleaned of any fat and sinew
• Kosher salt and freshly ground pepper
• 3 cloves garlic, sliced
• 1/2 cup white wine
• 3 tablespoons chopped fresh parsley
• 1/2 recipe Soft Polenta (page 66)

1. Peel the onions and cut them in half.
2. Slice thinly.
3. Cut off any tough stems from the mushrooms and halve them if they are large.
4. Film the bottom of your largest saute pan with olive oil and heat over medium-high heat.
5. Pat the livers dry with a paper towel and season generously with salt and pepper.
6. When the oil is hot, add them to the pan and brown well on all sides.
7. Transfer to a plate and drain the fat from the pan.
8. Return the pan to the heat and add a couple tablespoons of olive oil.
9. Add the mushrooms, garlic, and onions and saute for a minute or two, until soft.
10. Return the chicken livers to the pan and add the wine, swirling to combine.
11. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes.
12. At the last minute, add the parsley and toss to combine.
13. Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon.
14. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.

onions, wild mushrooms, extravirgin olive oil, chicken livers, kosher salt, garlic, white wine, parsley, polenta

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-livers-with-mushrooms-and-onions-on-soft-polenta-383856 (may not work)