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Source: Food and Wine Quick from Scratch

Parmesan Polenta-Coated Chicken Livers with Lentil Salad
Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor
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Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 pound lentils, (about 2-1/3 cups)
1 quart water
1 onion, chopped fine
2 garlic cloves, minced
2 3/4 teaspoons salt
2 1/2 tablespoons sherry vinegar, or wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 tomatoes, chopped
1/3 cup flat leaf parsley, chopped
1/2 cup cornmeal, coarse
1/2 cup Grated Parmesan cheese
2 eggs, beaten to mix
2 tablespoons butter
1 pound chicken livers
2 quarts mixed salad greens, about 6 ounces




In a large saucepan, combine the lentils, water, onion, garlic, and 1 1/2 teaspoons of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, about 35 minutes. Drain and transfer to a large bowl to cool.

In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the 1/2 cup oil slowly, whisking. Add 1/2 cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.

In a shallow dish, combine the cornmeal, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the eggs in another shallow dish. In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat. Dip half the livers in the egg and then into the cornmeal mixture; fry for 2 minutes. Turn and cook until browned but still pink inside, about 2 minutes longer. Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.

To serve, toss the greens in the remaining vinaigrette and put on plates. Top with the lentils and livers.


Wine Recommendation: The creamy rich livers and the crunchy dressed salad both call for a tart, fruity red wine. A Beaujolais will be an ideal accompaniment.


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