Sage chicken livers with polenta and onions

Ingredients

For 1 serving

• Chicken livers150 g
• Fresh sageto taste
• Onion100 g
• Balsamic vinegar5 ml
• Polenta (cornmeal)55 g
• Spinach120 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides. Keep it warm, covered.
2. Meanwhile peel the onion and slice it thinly; soften it in a frying pan with half the oil over medium-low heat, covered, for 10 minutes, until soft and golden; salt it.
3. Trim the chicken livers, removing any fat, sinew and greenish bits, which are bitter; pat them dry and halve the larger ones.
4. Heat the remaining oil in another frying pan over high heat with the sage and brown the livers for 4 minutes, turning, until browned outside and just pink in the centre; season with salt and pepper only at the end, as salting early toughens them. Add them to the onions and deglaze with the balsamic vinegar for 30 seconds.
5. Wash the spinach and stir-fry it in the liver pan over high heat for 2 minutes, until wilted; salt it.
6. Serve the livers, onions and spinach on the polenta.