Parmesan-Polenta-Coated Chicken Livers with Lentil Salad

Name: Parmesan-Polenta-Coated Chicken Livers with Lentil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 454 grams chicken livers; 118 milliliters coarse cornmeal; 2 teaspoons Dijon mustard; 2 eggs, beaten to mix; 79 milliliters chopped flat-leaf parsley; 2 cloves garlic, minced; 1 teaspoons fresh-ground black pepper; 552 milliliters pound lentils (about; 170 grams quarts mixed salad greens (about; 118 milliliters olive oil; 1 onion, chopped fine; 118 milliliters grated Parmesan; 3 teaspoons salt; 2 tomatoes, chopped; 946 milliliters water; 3 Tbsps sherry vinegar or wine vinegar

Need a gluten free main course? Parmesan-Polenta-Coated Chicken Livers with Lentil Salad could be a super recipe to try. This recipe covers 74% of your daily requirements of vitamins and minerals. One serving contains 1013 calories, 59g of protein, and 46g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomatoes, onion, wine vinegar, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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.

Ingredients you will need

Lentils

Garlic

Onion

Water

Salt

Equipment you will use

Sauce Pan

Drain and transfer to a large bowl to cool.

Equipment you will use

Bowl

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.

Ingredients you will need

Mustard

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add the 1/2 cup oil slowly, whisking.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Add 1/2 cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.

Ingredients you will need

Vinaigrette

Tomato

Parsley

Lentils

In a shallow dish, combine the cornmeal, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Cornmeal

Parmesan

Pepper

Salt

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.

Ingredients you will need

Cornmeal

Butter

Egg

Dip

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Vinaigrette

Lentils

Greens

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.

Ingredients you will need

Wine