Liver with garlic and polenta

Chicken liver with garlic and polenta - a classic Romanian recipe, full of flavor, combining delicious textures and aromas. This simple recipe is not only quick but also pays homage to culinary traditions, highlighting local ingredients. The liver is an excellent source of protein, vitamins, and minerals, and its proper preparation will make this dish both tasty and nutritious.

Total preparation time: 40 minutes
Cooking time: 20 minutes
Preparation time: 20 minutes
Number of servings: 2

Ingredients:
- 300 g chicken liver (or beef liver, depending on preferences)
- 50 ml oil (sunflower or olive)
- 6-7 cloves of garlic
- Juice of 1/2 lemon
- Salt and pepper to taste
- 200 g cornmeal (for polenta)
- 800 ml water (for polenta)
- One teaspoon of salt (for polenta)

Necessary utensils:
- Frying pan
- Pot for polenta
- Meat mallet or a heavy object for pounding
- Mixing utensils
- Grater or crusher for garlic

A brief story about the recipe:
Garlic liver with polenta is a traditional dish often found on Romanian tables, especially during holidays or family gatherings. This recipe has been passed down from generation to generation, with deep roots in local culinary culture. The liver, considered a delicacy, is prepared in various ways, but the combination with garlic and polenta makes it truly special.

Step by step:

1. Preparing the liver:
- Wash the liver under a stream of cold water and remove any membranes or blood vessels. Cut it into slices about 1 cm thick. This will help the liver cook evenly and make the texture more pleasant.
- Use the meat mallet to gently pound the liver slices. This step will not only flatten them but also help the flavors penetrate during cooking. Be careful not to crush them, but to improve their texture.

2. Preparing the garlic paste:
- In a small bowl, place the peeled garlic cloves. Use a crusher to grind them until you obtain a fine paste. If you prefer a more intense flavor, you can add a little salt, which will help crush the garlic.
- Add 50 ml of oil and the lemon juice. Mix well until you achieve an emulsion similar to mayonnaise. This garlic paste will add a delicious taste and provide a pleasant contrast with the liver.

3. Preparing the polenta:
- In a pot, bring 800 ml of water with one teaspoon of salt to a boil. Once the water is boiling, while stirring continuously, gradually add 200 g of cornmeal. This will prevent lumps from forming.
- Continue stirring for 5-7 minutes until the polenta becomes creamy and pulls away from the pot's walls. Once done, you can cover it and set it aside.

4. Cooking the liver:
- In a frying pan, add 50 ml of oil and heat it over medium heat. When the oil is hot, add the liver slices. Cook the liver for about 3-4 minutes on each side until it becomes golden and well-cooked.
- IMPORTANT: Season the liver with salt and pepper after it is cooked, not before! This will prevent the liver from toughening and ensure a tender texture.

5. Serving:
- On a platter, place a generous layer of polenta. On top, add the well-cooked liver slices and drizzle the garlic paste over them. You can garnish with fresh herbs, such as parsley or dill, for an extra splash of color and flavor.
- An interesting variation is to add slices of tomatoes or cucumbers alongside, to complement the dish with a fresh taste.

Useful tips:
- If you prefer the liver less cooked, make sure to cook it for only 2-3 minutes on each side to keep it juicy.
- You can also experiment with other spices, such as paprika or thyme, to add another level of flavor.
- If you want to prepare a larger portion, adjust the ingredients proportionally, being careful not to overcrowd the pan to allow for even browning.

Nutritional benefits:
The liver is rich in vitamin A, iron, vitamin B12, and essential fatty acids, making it an excellent choice for a balanced diet. Polenta, on the other hand, is a good source of carbohydrates and can help maintain energy throughout the day.

Frequently asked questions:
- Can I use beef liver instead of chicken liver?
Yes, beef liver is an excellent choice, but it may require a longer cooking time.

- How can I store cooked liver?
Cooked liver can be stored in the refrigerator in an airtight container for 2-3 days. Reheat it at low temperature to avoid drying it out.

Serving recommendations:
This dish pairs perfectly with a fresh green salad or pickles, which add a pleasant contrast of textures and flavors. Additionally, a cold drink, such as white wine or craft beer, will perfectly complement the culinary experience.

By trying this recipe for garlic liver and polenta, you will bring a touch of culinary traditions into your home, offering a meal full of flavor and nutrients. Enjoy your meal!