Polenta with chicken liver sauce, spring greens

Polenta, quick cook, only 5 minutes stirring; bland base for a chicken liver sauce: 

Soften a large chopped onion in a little olive oil. When soft, add 2 chopped garlic cloves and cook for another 2-3 minutes. Remove from pan. In the same pan quickly cook thinly sliced mushrooms. When mushrooms are cooked put onions back into the pan. Add enough water to make a sauce, a couple of tablespoons of tomato puree, the juice of half a lemon,and a good shake of soy sauce. Let simmer. Meanwhile quickly brown chopped chicken livers. Mix livers into sauce and serve on top of the polenta.

Chicken Liver Salad

250g chicken livers

100g bacon

1 large onion

2 cloves garlic

olive oil

Romaine lettuce or other crisp lettuce

Croutons

Wine vinegar

Chop onion and soften in the oil. Add chopped garlic for 2-3 minutes, then remove onion and garlic from pan. Put bacon pieces in hot oil and cook until done. Take bacon out of pan. Put liver in pan. add more oil if necessary. Cook until just firm, then return onions and bacon to pan to heat through.  Add about 2 tablespoons wine vinegar and let bubble for a minute. Tear lettuce into small pieces, put in a nice bowl and pour the hot chicken liver mixture over. Mix well. Serve with croutons scattered over.