Instructions: Heat 3 tablespoons of the oil in a large ridged griddle pan until very hot, sear both sides of the polenta for 1 minute each then turn the heat down slightly and continue to cook for 5 minutes on each side.

Heat the remaining oil in a large frying pan and cook the red and green peppers until softened. Remove them from the pan and keep warm.

Add the chicken livers and cook for 5-7 minutes or until cooked through, adding the garlic and sage for the last minute.

Remove the chicken livers from the pan and arrange with the peppers, garlic and sage on top of the polenta.

NOTES : The blend of chicken livers and sage combine well with chargrilled polenta.

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