Ingredients
Method
1.For polenta crisps, Oil 8cm x 25cm (3¼-inch x 10-inch) bar cake pan. Combine the water and stock in medium saucepan, bring to the boil; gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in butter, season to taste, then spread polenta into prepared pan; cool 10 minutes. Cover; refrigerate about 2 hours or until firm. Trim edges; cut in half lengthways, then slice into 1cm (½-inch) pieces. Heat oil in wok; deep-fry polenta, in batches, until browned. Drain on absorbent paper..
2.Meanwhile, heat half the butter in medium frying pan; cook livers, in batches, until just browned. Remove from pan.
3.Cook shallot and garlic in same pan, stirring, until shallot softens. Add port; cook, uncovered, until almost all of the liquid has evaporated.
4.Blend or process livers with shallot mixture until smooth. Push mixture through sieve; discard solids.
5.Blend or process pâté mixture with remaining butter until smooth. Transfer to small bowl, cover; refrigerate pâté 2 hours.
6.Serve pâté on polenta crisps; top each with a cherry and a sprig of chervil.
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