Liver with polenta
Liver with polenta – a traditional Romanian dish, full of flavor and nutrients, perfect for a comforting dinner. This dish is not only delicious but also provides an important source of iron in the diet due to the liver. Although it may seem like a simple recipe, the secret lies in the cooking method and the aromatic sauce that accompanies the liver. Here’s how to prepare this delicacy step by step, achieving a tasty and comforting result.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 500 g of chicken or beef liver (preferably fresh)
- 2 medium onions
- 3 tablespoons of olive oil
- 200 ml of white wine (optional, but recommended to enhance the flavors)
- 1-2 garlic cloves (optional, for added flavor)
- 1 tablespoon of tomato paste
- Salt and pepper, to taste
- 250 g of cornmeal (for polenta)
- 1 liter of water
- 100 g of telemea cheese (for serving, optional)
- Fresh herbs (parsley or dill, for garnish)
Instructions:
1. Preparing the polenta: Start by bringing a liter of water to a boil in a pot. Add a pinch of salt. When the water starts to boil, gradually add the cornmeal, stirring continuously with a whisk or wooden spoon. This step is essential to avoid lumps. Reduce the heat to low and continue stirring for about 15-20 minutes, until the polenta becomes creamy and pulls away from the sides of the pot. Once ready, let it cool slightly before portioning.
2. Preparing the liver: Wash the liver well under cold running water and remove any membranes or skins. Cut the liver into suitable pieces (about 3-4 cm). This will help with even and quick cooking.
3. Sauté the onion: In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. If you want a more intense flavor, add the crushed garlic in the last few minutes of cooking.
4. Cook the liver: Add the liver to the skillet, season with salt and pepper, and let it fry for 5-7 minutes. It is important not to overcook it, so it doesn't become tough.
5. Add the wine: Pour the white wine into the skillet and let it boil for 5 minutes, to evaporate the alcohol and concentrate the flavors. If you are not using wine, you can add a cup of water or chicken broth to achieve a richer sauce.
6. Finish the sauce: Add the tomato paste and mix well, allowing everything to simmer on low heat for 5-10 minutes. Check the taste and adjust the seasonings as desired.
7. Serving: On each plate, place a generous layer of polenta, top it with the liver and its savory sauce, and sprinkle crumbled telemea cheese and fresh herbs for an extra touch of freshness.
Helpful tips:
- Choose fresh liver from a trusted supplier. Frozen liver may have a softer texture.
- You can also experiment with other types of liver, such as duck or turkey liver, to add a different note to the dish.
- If you want a spicier sauce, you can add a finely chopped chili pepper while sautéing the onion.
This recipe for liver with polenta is perfect for a family meal or to impress guests. Experiment and adapt the ingredients to your tastes! Enjoy your meal!
In a pan, heat 4 tablespoons of oil and sauté the finely chopped onion along with the minced garlic. Add the chicken livers and stir, letting them cook on medium heat for a bit. Gradually add some strained chicken broth with vegetables, stirring occasionally. Towards the end, add salt, black pepper, and red wine. Let it cook until the alcohol evaporates, leaving only the aroma. Turn off the heat and cover. Prepare the polenta by boiling water and adding salt, then gradually sprinkle in the cornmeal while whisking with a non-metallic whisk to avoid lumps. Near the end, when it thickens, add a tablespoon or two of oil or butter. Mix well and then turn off the heat, pouring the polenta into a bowl. From there, I took small amounts of polenta using a tubular lid and placed them on a large plate. In the center, I added the warm chicken livers with sauce. I garnished with pickled green bean pods and slices of leek.
Ingredients: The ingredients for 3-4 small servings are: a small container of chicken liver, 1 onion, 3 cloves of garlic, 2 tablespoons of red wine, black pepper, salt, oil, 1 cup of strained broth from chicken soup with vegetables, 4-5 tablespoons of tomato paste. For the polenta: cornmeal, water, salt, a little oil or butter.
