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Spiced Chicken Livers and Harissa Polenta

Spiced Chicken Livers and Harissa Polenta

By Mela Baldock
18, June 2020

Chances are, you haven't had 'Livers and Mash' quite like this.

An absolute classic in British cuisine, Livers & Mash has been a staple for centuries. In this recipe, we have adapted the classic recipe and created a tasty twist involving spices and polenta. 

Polenta is a great source of fibre and protein and is a incredible ingredient to have in any home's  pantry due to the variety of ways that it can be utilised. Here, the creaminess of the polenta couples incredibly with the spiciness and heartiness of the livers. 

This deliciously moreish recipe will definitely have you going back for seconds - maybe even thirds!  


250g Properly Free Range Chicken Liver

2 tbsps Smoked Hickory Rub

100g grated Quickes Vintage Clothbound Cheddar

400g Grass Fed Jersey Milk 

2 tbsps Smoked Chilli Harissa 

Knob of butter

100g polenta

1 red pepper thinly sliced

1 sliced red onion

2 cloves chopped garlic

Splash of balsamic vinegar


Get a cast iron pan and warm until hot. Add to the  hot pan the peppers, onions and garlic and gently sweat until soft (around 10 minutes or so) and put to one side.

Place a separate pan over a high heat. Whilst waiting for it to heat up, coat the chicken livers in the spice mix then throw into the hot pan and sauté for 3 minutes. Add into the livers the softened pepper mix with a splash of balsamic vinegar and leave to reduce by half. Season to taste. 

For the polenta, put the polenta and milk into a saucepan and allow to cook out for around 10 minutes until slightly thickened.

Add to the polenta the harissa, grated cheese, the knob of butter and season.

Serve on a deep plate with the creamy polenta as a base and add the spicy chicken livers on top. Enjoy this deliciously warming dish with fresh parsley scattered on top.

Spiced Chicken Liver, Peppers & Harissa Polenta

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