Polenta pudding with liver and mushrooms
Polenta pudding with chicken livers and mushrooms - a delicious, comforting recipe full of flavors that will delight your senses! This savory combination is not only an excellent way to make the most of simple ingredients but also a return to the roots of traditional gastronomy. Whether you prepare it for a family meal or a special occasion, this pudding will surely become a staple in your culinary repertoire.
Total preparation time: 1 hour
Number of servings: 4-6
Ingredients:
- 5 chicken livers
- 1 small onion
- 1 clove of garlic
- 1/2 red bell pepper
- 3 mushrooms
- 1 egg
- 100 g grated cheese
- Salt and pepper to taste
- 1 large tomato or 2 smaller ones
- A piece of butter the size of a walnut
- Fresh parsley for garnish
- A plate of polenta (approximately 250 g cornmeal)
Step-by-step preparation:
1. Preparing the livers
Start by washing the chicken livers well under cold water. It is important to clean them of any membranes or impurities. Once clean, cut them into medium-sized pieces. They will be sautéed in a pan with a little butter and water, covered with a lid. Cook them until they become soft and no longer have blood inside, about 10-15 minutes.
Practical tips: If you want to reduce the specific smell of the liver, add a few peppercorns or a bay leaf to the water.
2. Preparing the vegetables
While the livers are cooking, peel and chop the onion into scales and the mushrooms into thin slices. Wash the bell pepper and cut it into rings. In another pan, heat a little oil and add the onion, mushrooms, and bell pepper. Sauté the vegetables for a few minutes until they become translucent.
Add the sliced garlic clove, salt, and pepper to taste. These ingredients will add a delicious flavor to our dish.
Frequently asked question: Why is it important to add garlic at the end of cooking? Garlic has a strong flavor, and if cooked too much, it can lose its intensity.
3. The tomato sauce
Peel the tomato (the easiest way is to blanch it for a few seconds in hot water) and remove the stem. Use a blender to puree the tomato. Add the tomato puree to the pan with the vegetables and the chopped livers. Let it simmer together for another 5-10 minutes until the sauce thickens slightly.
4. Preparing the polenta
In a pot, add salted water and bring it to a boil. When the water is boiling, gradually add the cornmeal, stirring continuously to prevent lumps from forming. Cook the polenta for about 15-20 minutes until it becomes creamy and consistent. Finally, add a beaten egg and the grated cheese, mixing well to obtain a homogeneous composition.
Possible variations: If you want a richer polenta, try adding milk or cream instead of water.
5. Assembling the pudding
In a buttered baking dish (a playful heart-shaped silicone mold is a fun choice), place a layer of polenta. Press down well to form a solid base. Then, add the liver and mushroom sauce. On top, sprinkle a little grated cheese for a delicious finish.
6. Baking
Preheat the oven to 180°C and insert the dish. Bake the pudding for 20-25 minutes until it is nicely browned on top.
7. Serving
After removing it from the oven, let the pudding cool slightly, then garnish with freshly chopped parsley. This pudding is served warm and can be accompanied by a fresh green salad or pickles for a perfect contrast.
Nutritional benefits:
Chicken livers are an excellent source of protein, vitamins, and essential minerals such as iron, which contributes to red blood cell formation. Polenta, on the other hand, is rich in carbohydrates and can be a good source of energy. This pudding is not only delicious but also nutritious!
Conclusion
This polenta pudding with chicken livers and mushrooms is a dish that brings together the rustic and warm flavors of simple ingredients, transforming them into a comforting meal. Feel free to experiment with different types of mushrooms or even add herbs for an extra burst of flavor.
If you have questions or want to share your impressions about this recipe, feel free to leave a comment. Enjoy your meal!
Ingredients: about 5 chicken livers, 1 small onion, 1 clove of garlic, 1/2 red bell pepper, 3 mushrooms, 1 egg, 100 g cheese, salt, pepper, 1 large garden tomato or 2 smaller ones, butter the size of a walnut, green parsley, 1 plate of polenta
