Crostini di Polenta with Chicken Liver – a Tuscan delight where crunchy fried polenta meets rich chicken liver pâté. Perfect with a glass of Chianti! Here’s the recipe.
Crispy Polenta Crostini with Chicken Liver Spread
Ingredients
- 1 ⅔ cups polenta
- 1 ¾ cups water
- 2 tablespoons butter
- ½ onion
- 1 ⅔ cups chicken livers
- 3 anchovy fillets
- ½ cup grated Parmesan cheese
- Pepper to taste
- Salt to taste
- 4 sage leaves
- ⅓ cup Vin Santo wine
Instructions
- Cook Polenta: Bring water to a boil. Gradually whisk in polenta. Cook for 35-40 minutes, stirring occasionally. Season with salt midway. Once cooked, stir in Parmesan and a knob of butter.1 ⅔ cups polenta, ½ cup grated Parmesan cheese, Salt to taste, 2 tablespoons butter
- Cool Polenta: Spread the cooked polenta in a high-sided tray, no more than 1 inch thick. Let it cool completely.
- Prepare Liver Mix: Chop the onion and lightly brown it in a skillet with oil, sage, and desalted anchovies. Add chicken livers and cook on high heat for 4 minutes.½ onion, 3 anchovy fillets, 4 sage leaves, 1 ⅔ cups chicken livers
- Add Wine: Deglaze with Vin Santo, cover, and simmer on low heat for 20 minutes. Add water if too dry.⅓ cup Vin Santo wine, 1 ¾ cups water
- Blend Liver: Once cooked, blend livers with a knob of butter, a drizzle of oil, and a pinch of salt and pepper. Let it rest.Pepper to taste
- Bake Polenta: Cut the cold polenta into rectangles and bake at 390°F for 5 minutes or until crispy. Optionally, you can also fry them in oil. Once the oil reaches about 180°C (356°F), submerge the polenta slices and fry them for about ten minutes, until they turn golden brown.
- Spread and Serve: Spread liver sauce on the polenta crostini and serve hot.
Notes
- Adjust the seasoning of the liver mix according to taste.
- For a smoother pâté, blend longer.
Fried Polenta and Liver Pâté: Crunchy and Flavorful
Have you ever tried Polenta Crostini with Chicken Liver? It’s a thick slice of fried polenta that’s golden and crunchy. Chicken liver is spread on top, just like you would on toast. Learn more about this and other Tuscan dishes for Easter here.
Picture this: crispy polenta, fried until golden, then topped with tasty chicken liver pâté. Enjoy it with a glass of Chianti, and you’ve got a delicious mix of crunchy and smooth, rich flavors. It’s perfect as an appetizer and a favorite in local restaurants, especially around Easter.
In Tuscany, we make sure nothing goes to waste. This dish is a great example of their zero-waste cooking. It’s part of a long tradition of using every bit of food. You might also find it served with local cheeses and meats. But the classic combo is fried polenta with chicken liver. It’s a true Tuscan classic.
