Liver in wine sauce with polenta

Name: Liver in wine sauce with polenta - Matilda E.
Ingredients: 1 kg of chicken liver; 200 ml of red wine; 2 tablespoons of tomato paste; 1 tablespoon of Maggi seasoning; thyme; pepper; parsley; garlic

Meat - Liver in wine sauce with polenta by Matilda E. - Recipia

Liver in wine sauce with polenta - A traditional recipe with an unforgettable taste When it comes to dishes that evoke childhood memories or family meals, liver in wine sauce with polenta is on the short list of delights. This recipe is not just a simple dish; it is a culinary experience that combines rich flavors and fine textures. The livers, with their distinct aroma, blend perfectly with the wine sauce, creating a dish that will leave a lasting impression on your palate. Let’s begin the adventure! Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 Ingredients: - 1 kg of bird livers (preferably chicken or duck) - 200 ml of red wine (choose a quality wine for an intense sauce) - 2 tablespoons of tomato paste (for a richer taste) - 1 tablespoon of "Secret of flavor" (from Maggi or a similar alternative) - A handful of fresh or dried thyme - Freshly ground pepper, to taste - 3 cloves of garlic (finely chopped) - A bunch of fresh parsley (for garnish) - Olive oil or sunflower oil (about 2-3 tablespoons, for frying) For polenta: - 250 g of cornmeal - 1 liter of water - Salt, to taste Preparing the livers: 1. Cleaning and preparing the livers: Start by washing the livers under cold running water. Make sure to remove any membranes or impurities. Dry them well with a paper towel to avoid splattering oil during frying. 2. Browning the livers: In a large skillet, add the oil and heat it over low heat. Add the livers and brown them on both sides for about 5-7 minutes, until golden. The low heat will allow the livers to cook evenly, retaining their juiciness. 3. Preparing the sauce: In a separate bowl, combine the red wine, tomato paste, "Secret of flavor", thyme, and pepper. Mix well until you obtain a homogeneous sauce. This is where the magic happens! The wine adds a deep flavor, and the tomato paste provides consistency. 4. Finishing the dish: Once the livers are browned, pour the sauce over them in the skillet and stir gently. Let it simmer on low heat for 10-15 minutes, stirring occasionally, so the flavors penetrate the livers well. 5. Preparing the polenta: In another pot, bring the water to a boil. Add salt, then gradually incorporate the cornmeal, stirring continuously to avoid lumps. Cook the polenta over low heat for 15-20 minutes, stirring frequently, until it becomes creamy. If you prefer softer polenta, you can add a little more water. 6. Serving: On a platter, place a generous layer of polenta, then add the livers with wine sauce on top. Garnish with chopped parsley and serve with garlic sauce, which will add a spicy and aromatic note. Serving suggestion: For an extra flavor boost, try adding a cup of spiced wine with cinnamon and apple on the side. This combination will turn the meal into a truly memorable experience. Nutritional benefits: Livers are an excellent source of protein, vitamins B12, and iron, making them a healthy choice for a balanced diet. Polenta, on the other hand, is rich in carbohydrates, providing long-lasting energy. Frequently asked questions: 1. Can I use livers from other birds? Yes, duck or turkey livers are just as good, but cooking time may vary. 2. How can I make the sauce richer? You can add sautéed mushrooms or caramelized onions for an extra flavor boost. 3. What other side dishes can I use? Besides polenta, mashed potatoes or a fresh green salad are excellent options. 4. Can leftover livers be frozen? Yes, livers can be frozen, but the sauce may become thicker after thawing. Possible variations: If you want to experiment, you can replace the red wine with white wine or add spices like sweet paprika or chili pepper for a spicy note. Liver in wine sauce with polenta is more than just a recipe; it is an invitation to enjoy moments spent with loved ones. Enjoy your meal!

Liver in wine sauce with polenta

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