Liver with polenta
Liver with Polenta: A Classic and Tasty Recipe
Liver with polenta is an ideal choice for a family meal, full of flavor and tradition. This simple and quick recipe reminds us of childhood meals, when the aroma of sautéed liver blended with that of steaming polenta. In this recipe, you will discover how to transform simple ingredients into a true feast!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Ingredients:
- 500 g chicken or duck liver
- 300 ml milk
- 100 ml red wine
- 100 ml water
- 1 large onion
- 100 ml oil (sunflower or olive)
- 3-4 garlic cloves
- 1 teaspoon sweet paprika
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 2-3 bay leaves
- a pinch of salt
Preparing the ingredients:
1. Washing and marinating the liver: Start by washing the liver under cold water, making sure to remove any membranes or impurities. After cleaning, place them in a bowl with milk for about an hour. This step will not only soften the liver but also enhance its flavor, giving it a finer texture.
2. Chopping the onion: Slice the onion into thin scales. Make sure to use a sharp knife to achieve uniform cuts, which will help with even cooking.
Preparing the liver:
3. Sautéing the onion: In a large skillet, heat the oil over medium heat. Add the sliced onion and sauté until it becomes translucent. This step is essential, as caramelized onion will add a sweet and deep flavor to the liver.
4. Adding the liver: Remove the liver from the milk and drain well. Add them to the skillet over the onion and let them brown slightly, stirring occasionally to ensure even cooking. The liver should not be overcooked, or it will become tough and dry.
5. Seasoning: When the liver starts to take on a nice color, add the sweet paprika, basil, thyme, and a pinch of salt. Mix well to combine the flavors.
6. Adding liquids: Pour water and red wine over the liver and mix again. The wine will add a note of complexity and help enrich the sauce. Let the mixture simmer gently for 5-10 minutes.
7. Transferring to the oven: Prepare a heat-resistant dish. Grease it with a little oil to prevent sticking. Pour the liver mixture with sauce into the prepared dish and cover it with aluminum foil. Place the dish in a preheated oven at 180°C and bake for 15-20 minutes, until the sauce becomes rich and the liver is fully cooked.
8. Finishing the dish: About 5 minutes before removing the dish from the oven, finely chop the garlic and add it over the liver, mixing well. Fresh garlic will add an extra layer of flavor and make the dish even more delicious.
Serving:
Liver with polenta is served hot, alongside a generous portion of steaming polenta that will absorb the delicious sauce. You can also add pickles for a touch of freshness. Polenta is easily prepared by boiling cornmeal in salted water until it becomes creamy.
Useful tips:
- If you like a more intense flavor, you can also add a splash of soy sauce or Worcestershire sauce during cooking.
- The liver can be paired with various side dishes, such as mashed potatoes or grilled vegetables, depending on your preferences.
- For a healthier option, you can use turkey liver, which has a lower fat content.
Nutritional benefits:
Liver is an excellent source of protein, iron, and vitamins A, B12, and C. It helps maintain blood health and supports the immune system. Additionally, the combination with polenta provides essential carbohydrates for energy.
Frequently asked questions:
- Can I use frozen liver? Yes, make sure to thaw it well before preparing it to achieve optimal texture.
- How can I make polenta creamier? Add a little butter or cheese during mixing for a rich taste.
Liver with polenta is more than just a meal; it is a culinary experience that brings together tradition and innovation. I encourage you to try this recipe and share joyful moments with your loved ones!
Ingredients: 500 g chicken liver, 300 ml milk, 100 ml red wine, 100 ml water, 1 onion, 100 ml oil, 3-4 cloves of garlic, 1 teaspoon sweet paprika, 1/4 teaspoon basil, 1/4 teaspoon thyme, bay leaves, a pinch of salt
