Gizzards with roast potatoes and mămăligă

Ingredients

For the gizzards

• 1 kg gizzards
• 2 tablespoons oil
• 1 teaspoon salt
• 1000 ml water
• 6 garlic cloves
• 4 green onions

For the potatoes

• 200 g new potatoes
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1 teaspoon dried rosemary

For the polenta

• 1000 ml water
• 1 teaspoon salt
• 250 g cornmeal
• 100 g cheese
• 30 g butter

Preparation

1. Pat the gizzards dry with paper towels. Heat 1 tablespoon of oil in a pot and brown them lightly, about 8 minutes, turning them now and then. Sprinkle with 1 teaspoon of salt. 2. Pour 1000 ml of water over the gizzards, cover the pot and simmer over low heat for 75 minutes, until tender. Take out the gizzards and keep 100 ml of the liquid; discard the rest. 3. Put the gizzards back in the same pot with another 1 tablespoon of oil. Add the finely chopped garlic and green onions and sauté for 2-3 minutes, just until the onion keeps its color. 4. Heat the oven to 220°C. Wash and slice the potatoes, then toss them with 1 tablespoon of oil, 1/2 teaspoon of salt and the rosemary. Bake for 30 minutes, until browned at the edges. 5. Bring 1000 ml of water with 1 teaspoon of salt to a boil, about 8 minutes. Gradually pour in the cornmeal, stirring, and cook the polenta for 20 minutes. Take the pot off the heat, add the grated cheese and butter, and stir until melted. Serve warm with the gizzards and potatoes.