Parmesan-Polenta-Coated Chicken Livers with Lentil Salad

Parmesan-Polenta-Coated Chicken Livers with Lentil Salad
17 Ingredients
  • 1 lb. lentils (about 2 1/3 cups)
  • 1 qt. water
  • 1 onion
  • 2 cloves garlic
  • 2¾ tsp. salt
  • 2½ tbsp. sherry vinegar or wine vinegar
  • 1½ tsp. Dijon mustard
  • ½ tsp. fresh-ground black pepper
  • ½ c. plus 2 tablespoons olive oil
  • 2 tomatoes
  • ⅓ c. Chopped flat-leaf parsley
  • ½ c. coarse cornmeal
  • ½ c. grated Parmesan
  • 2 eggs
  • 2 tbsp. butter
  • 1 lb. chicken livers
  • 2 qt. mixed salad greens (about 6 ounces)
Chronic Conditions
Neutral/Ok
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Nutrition
1074
54% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

81% 53

Saturated

67% 13

Trans

- 0

Monounsaturated

- 30

Polyunsaturated

- 7

Carbs

32% 96

Carbs (net)

- 81

Fiber

60% 15

Sugars

- 6

Sugars, added

- 0

Protein

116% 58

Cholesterol

165% 496

Sodium

69% 1654

Calcium

28% 280

Magnesium

27% 112

Potassium

30% 1407

Iron

111% 20

Zinc

71% 8

Phosphorus

123% 858

Vitamin A

451% 4059

Vitamin C

52% 47

Thiamin (B1)

127% 2

Riboflavin (B2)

195% 3

Niacin (B3)

98% 16

Vitamin B6

139% 2

Folate equivalent (total)

330% 1319

Folate (food)

- 1260

Folic acid

- 35

Vitamin B12

799% 19

Vitamin D

164% 25

Vitamin E

47% 7

Vitamin K

140% 168

Sugar alcohols

- 0

Water

- 498
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