Chicken Livers With Gorgonzola Polenta

• 2 tablespoons olive oil
• 1 pound chicken livers, trimmed and chopped
• 1 medium onion, sliced
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 7 mushrooms, sliced
• 1 (14.5 ounce) can peeled and diced tomatoes, drained
• 1 cup white wine
• salt and pepper to taste
• 2 cups chicken stock
• 3/4 cup milk
• 1 cup dry polenta
• 4 ounces Gorgonzola cheese, crumbled

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and season with a little salt and pepper. Cook, stirring frequently, until tender. Add mushrooms and garlic to the skillet, and cook for a few minutes until fragrant. Move the vegetables to the sides of the skillet, and add the chicken livers. Cook livers for 5 minutes, turning frequently.
2. Stir tomatoes and wine into the skillet, and turn the heat to medium-high. Simmer for 20 minutes, or until most of the liquid is gone. Taste and season with salt and pepper.
3. Meanwhile, pour chicken stock into a saucepan, and bring to a boil. Slowly pour in polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover and simmer for about 5 minutes, until thick. Stir gorgonzola into the polenta until melted.
4. Spoon polenta onto plates, and cover with the chicken liver sauce.

olive oil, chicken livers, onion, green bell pepper, garlic, mushrooms, tomatoes, white wine, salt, chicken stock, milk, polenta, gorgonzola cheese

Taken from www.allrecipes.com/recipe/71916/chicken-livers-with-gorgonzola-polenta/ (may not work)