Liver (Grilled) on a Slice of Polenta

Name: Liver (Grilled) on a Slice of Polenta
Ingredients: For polenta: 1 cup of cornmeal; 3 cups of water; 1 teaspoon of coarse salt. For liver: a piece of liver; a piece of caul (the recipe used for meat pie); rosemary; salt; pepper. Garnish: boiled red beans; oil; salt; garlic (if desired).

Diverse - Liver (Grilled) on a Slice of Polenta by Emanuela L. - Recipia

To prepare a delicious polenta with liver and a side of beans, we will start by taking care of the polenta. Boil water in a deep pot, making sure to respect the water-to-cornmeal ratio, which is about 4 cups of water for every cup of cornmeal. When the water starts to boil, add salt to taste, and then pour the cornmeal in a rain-like fashion, continuously stirring with a whisk or wooden spoon to avoid lumps. Let it simmer on low heat for about 40 minutes, stirring occasionally to prevent sticking. Once the polenta is cooked, take a tray or a larger cutting board and place a piece of parchment paper that has been moistened and tightly squeezed in a fist. This will help the polenta not to stick. Pour the polenta into the prepared tray, spreading it evenly to a thickness of about 2-3 centimeters. Let it cool to room temperature, and when it is completely cold, you can cut it into squares, circles, or any shape you desire using a knife or cookie cutters. Now, let’s take care of the liver. Choose bird liver, which should be cut into evenly thick slices. Each slice is placed on a piece of fatback (or bacon), twisted to cover both sides, and then cut. These well-wrapped liver slices are placed on a well-heated grill. It is important not to let the liver cook too much, as it will harden. Cooking should be done over medium heat, and for added flavor, we can add sprigs of rosemary on the grill. As for the side dish, we will use red beans, which need to be boiled beforehand. Once the beans are ready, put them in a blender, adding oil, salt, and, if desired, garlic for a more intense flavor. Blend everything until you achieve a creamy consistency, making sure to add only as much oil as needed to reach the desired texture. In the end, the polenta is grilled together with the liver slices for a few minutes until they are lightly browned. Serve hot, alongside the bean side dish, and the flavors blend perfectly, offering a delicious and hearty dish. This traditional meal is not only filling but also full of flavor, making it ideal for a family meal or with friends.