Liver in Wine Sauce with Polenta

Name: Liver in Wine Sauce with Polenta - Marioara A.
Ingredients: The requirement for 3; 4 small servings is: a small container of chicken liver; 1 onion; 3 cloves of garlic; 2 tablespoons of red wine; black pepper; 1 pinch of salt; oil; 1 cup of strained broth from chicken soup with vegetables; 4; 5 full tablespoons of tomato paste. For the polenta: cornmeal; water; salt; and a little oil or butter.

Diverse - Liver in Wine Sauce with Polenta by Marioara A. - Recipia

To prepare a delicious meal, start by sautéing finely chopped onion in the four tablespoons of hot oil in a deep skillet. It is important to use a pan that distributes heat evenly so that the onion sautés uniformly, becoming soft and glassy. Once the onion becomes translucent, add the garlic sliced into small pieces, being careful not to burn it, as garlic can become bitter if overcooked. After the onion and garlic have developed a pleasant aroma, add the cleaned and well-washed liver. Gently stir to combine the ingredients and let them cook over medium heat until the liver becomes slightly browned on the outside. This will help seal the juices in the liver, keeping them tender. As they cook, gradually add some of the strained poultry and vegetable broth, stirring occasionally to prevent sticking. This broth will add extra flavor and help maintain a moist texture. Before finishing the cooking, season with salt and freshly ground black pepper to taste. Red wine is the secret ingredient that will enhance the flavors; add it carefully and let it simmer for a few minutes until the alcohol completely evaporates, leaving behind only a rich and complex aroma. After this step, turn off the heat and cover the pan to keep the heat and allow the flavors to meld. Meanwhile, prepare the polenta. Boil water in a large pot, adding salt to taste. When the water starts to boil, gradually add the cornmeal in a rain-like fashion, constantly stirring with a non-metal whisk. This step is essential to avoid lumps, ensuring that the polenta becomes smooth and creamy. When the polenta begins to thicken, add a spoonful or two of oil or butter for added flavor and a richer texture. Stir well, then turn off the heat. To serve, turn the polenta out into a large bowl. Use a tubular lid to scoop small portions of polenta, which you can place on a wide plate. In the center of each portion, place the liver with warm sauce, letting it sit comfortably on the bed of polenta. To add a splash of color and freshness, garnish with pickled bean pods and slices of leek. This dish not only looks appetizing but also perfectly combines flavors, offering an unforgettable culinary experience. Enjoy your meal!