Parmesan-Polenta-Coated Chicken Livers with Lentil Salad Recipe

In a large saucepan, combine the lentils, water, onion, garlic, and 1½ teaspoons of salt.

Bring to a boil, reduce the heat, and simmer for about 35 minutes, partially covered, until the lentils are just tender but not falling apart.

Drain and transfer to a large bowl to cool.

In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, ¾ teaspoon of salt and ¼ teaspoon of the pepper. Add the ½ cup oil slowly, whisking

Add ½ cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.

In a shallow dish, combine the cornmeal, Parmesan, and the remaining ½ teaspoon salt and ½ teaspoon pepper.

Put the eggs in another shallow dish.

In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat.

Dip half the livers in the egg and then into the cornmeal mixture; fry for 2 minutes. Turn and cook for about 2 minutes longer until browned but still pink inside.

Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.

To serve, toss the greens in the remaining vinaigrette and put on plates.

Top with the lentils and livers.