Parmesan-Polenta-Coated Chicken Livers With Lentil Salad

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1 pound lentils (about 2 1/3 cups)

1 quart water

1 onion, chopped fine

2 cloves garlic, minced

2 3/4 teaspoons salt

2 1/2 tablespoons sherry vinegar or wine vinegar

1 1/2 teaspoons Dijon mustard

1/2 teaspoon fresh-ground black pepper

1/2 cup plus 2 tablespoons olive oil

2 tomatoes, chopped

1/3 cup chopped flat-leaf parsley

1/2 cup coarse cornmeal

1/2 cup grated Parmesan

2 eggs, beaten to mix

2 tablespoons butter

1 pound chicken livers

2 quarts mixed salad greens (about 6 ounces)

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