Stewed liver with polenta

Braised chicken livers with polenta: a traditional recipe full of flavor

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Number of servings: 4

When we think of the joys of cooking, we cannot overlook the delights of traditional dishes. Braised chicken livers with polenta represent not just a meal, but also a journey into childhood memories, around family tables. This simple and quick recipe is perfect for a comforting dinner, and the creamy polenta is the ideal accompaniment for the juicy livers.

Ingredients:

- 500 grams of fresh chicken livers
- 1 green onion
- A bunch of fresh dill (or dried from a jar)
- 2-3 tablespoons of butter
- 100 grams of cornmeal
- 2 tablespoons of low-fat sour cream
- Salt (preferably sea salt)

Preparing the polenta:

1. Start by bringing 350 ml of water to a boil in a medium-sized pot. Add a pinch of sea salt, which will enhance the flavor of the polenta.

2. When the water starts to boil, carefully sprinkle in 2 tablespoons of cornmeal. Gently stir with a whisk to avoid lumps.

3. Once the water is boiling, add the remaining cornmeal. Continue to stir with the whisk until the mixture becomes homogeneous.

4. Reduce the heat to low and let the polenta simmer, stirring occasionally. Cook until it reaches the desired consistency, usually between 10 and 15 minutes. The polenta should be creamy but firm enough to slice.

Preparing the livers:

1. Rinse the fresh chicken livers well under cold running water, then remove any membranes or impurities. It's essential to get quality livers, as their taste will influence the entire dish.

2. In another pot, boil the livers in unsalted water for 6-7 minutes. This step will help remove any bitter taste and make the livers more tender.

3. After boiling, drain the livers and prepare them for cooking. In a large skillet, melt 2-3 tablespoons of butter over low heat. Add the livers and sauté, stirring occasionally.

4. Wash and finely chop the green onion and dill. Add the green onion to the skillet, followed by 100 ml of water. Season with salt to taste.

5. Let the mixture simmer on low heat until the water evaporates and the livers become golden and appetizing. Finally, add the chopped dill and stir well to infuse its flavor into the livers.

Serving:

Braised livers are delicious served warm, alongside a generous portion of polenta. Add a tablespoon of low-fat sour cream on top for extra creaminess.

For a refreshing contrast, I recommend a pickled cucumber salad sprinkled with a little dried dill. This will bring a perfect balance to the rich flavor of the livers.

Useful tips:

- If you want an even fluffier polenta, you can add a beaten egg before pouring it onto the plate.
- Substitute chicken livers with turkey or duck livers for a different but equally tasty option.
- Don't forget to use quality butter, as it will influence the flavor of the final dish.

Frequently asked questions:

1. Can I use frozen livers?
Yes, but make sure to completely thaw them before cooking.

2. What is the best way to check if the livers are cooked?
The livers should be completely opaque inside; if they are still pink, they need a few more minutes on the heat.

3. What other side dishes can I serve?
Besides polenta, mashed potatoes or sautéed vegetables are excellent alternatives.

Nutritional benefits:

Livers are an excellent source of protein, vitamins A, B12, and minerals like iron, which are essential for maintaining health. Polenta, while rich in carbohydrates, provides quick energy and is a healthy traditional choice when consumed in moderation.

Now that you have all the necessary information, all that’s left is to get cooking. Braised chicken livers with polenta are more than just a meal. They are a culinary experience that will bring a smile to your face and beautiful memories. Enjoy your meal!

 Ingredients: 500 grams of fresh chicken livers, 1 spring onion, a bunch of dill (I used dill with salt from a jar), 2-3 tablespoons of butter, 100 grams of cornmeal, 2 tablespoons of low-fat sour cream, salt