Some time ago, I found a nearly forgotten pack of semolina in the cupboard, even though I used to make fried semolina often as a child and even later, alongside paprika stew. I use this recipe when I want something hearty yet quick. The chicken liver with mint and ginger completely changes the classic flavor, while the brown mushrooms with garlic are easy to prepare and pair well with the whole dish.
Quick Info
Total time: 40 minutes
Servings: 2
Difficulty: Medium
Ingredients
Fried Semolina
- 4 tablespoons (heaped) semolina
- 1 cup water (250 ml)
- 1 teaspoon butter
- salt, pepper
Chicken Liver
- 2 whole chicken livers
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 1 tablespoon fresh mint, finely chopped
- 4-5 mustard seeds, crushed in a mortar
- salt, pepper
- fresh parsley (for serving)
Garlic Mushrooms
- 12 medium brown mushrooms
- 3 cloves of garlic
- 1 tablespoon sunflower oil
- salt
Preparation Method
1. For the fried semolina, melt the butter in a pan over low heat. Once melted, add the semolina and stir constantly. The semolina should be toasted but not left unattended—it burns very quickly. When it has a uniform golden color, slowly pour in the hot water (be careful of the steam) and let it boil for 1-2 minutes, stirring. Season with salt and pepper. If you want to shape it, put it into molds while it's still warm—once it cools, it becomes firm and moldable, resembling a denser polenta.
2. Clean the chicken livers by washing them and removing any membranes and blood, then let them marinate for 10-15 minutes in a mixture of olive oil, grated ginger, chopped mint, crushed mustard seeds, salt, and pepper. It doesn't need more time, or it will become too tough when cooked.
3. While the liver is marinating, prepare the mushrooms. Wash them well and cut them into quarters. Place them in a dry pan over medium heat. Once they release water and the liquid starts to reduce, add the oil and let them fry. Towards the end, add the finely chopped garlic and salt to taste. Stir and let it cook for another minute, then remove the pan from the heat.
4. For the liver, heat a grill pan or grill well, without any additional oil. Place the pieces directly on the grill and cook for 2-3 minutes on each side. They should be browned on the outside but slightly pink in the center. You can cover them with a lid at the end if you want more juiciness.
5. To serve, remove the semolina from the mold (or leave it in a layer, as preferred), place the chicken liver alongside, the garlic mushrooms, and sprinkle fresh parsley on top.
Why I make this recipe often
I love it because it's filling and goes well with other types of meat or vegetables. The fried semolina keeps well and can be reused cold or reheated. The recipe is flexible, the ingredients are simple, and the flavors change with each season if I swap out the herbs or vegetables in the side dish.
Tips and Variations
Tips
- The semolina must be stirred constantly while frying; otherwise, it will burn immediately.
- A short marinade for the liver is sufficient; don’t let it sit too long.
- If using supermarket chicken liver, reduce the salt at the beginning, as it is already quite salty.
- Mushrooms release water, so do not add any extra water.
Substitutions
- You can replace ginger with a little chopped garlic if you don’t have fresh ginger.
- Mint can be substituted with basil or cilantro, after you've tried it at least once with mint.
- Sunflower oil for the mushrooms can be replaced with olive oil.
Variations
- Instead of chicken liver, you can use pork or turkey liver, adjusting the cooking time.
- For a vegetarian option, skip the liver and add roasted vegetables or grilled tofu instead.
- Add a little grated Parmesan to the semolina for extra flavor.
Serving Ideas
- Fried semolina can be poured into small molds while warm and cooled, then sliced.
- You can serve everything alongside a simple green salad or seasonal pickles.
- The dish is also good cold, as a snack or picnic item.
Frequently Asked Questions
Does fried semolina really resemble polenta?
Yes, the texture is similar, but the taste is different. Fried semolina is denser and has a slight nutty flavor due to toasting.
Can I marinate the liver the night before?
I do not recommend it; it becomes dry when cooked, and the liver flavor becomes too intense. Maximum 30 minutes.
How do I know when the liver is done?
It should be browned on the outside but not completely dry on the inside. If you cut it, there should be no blood, but it should remain slightly pink in the center.
Can I use champignon mushrooms instead of brown ones?
Yes, they work just as well, but their texture is a bit softer after cooking.
Nutritional Values (per serving, estimated)
Calories: 390 kcal
Protein: 22 g
Fat: 16 g
Carbohydrates: 36 g
Chicken liver is rich in iron and vitamin A. Fried semolina provides complex carbohydrates, and mushrooms are low in calories but add fiber and minerals.
Storage and Reheating
Fried semolina can be stored in the refrigerator for 2-3 days in an airtight container. It can be reheated in the microwave or in a pan with a little butter. The liver and mushrooms remain good until the next day, also in the fridge, but it's best to consume them fresh. When reheating, the liver becomes drier, so heat it briefly over low heat.
Quick Info
Total time: 40 minutes
Servings: 2
Difficulty: Medium
Ingredients
Fried Semolina
- 4 tablespoons (heaped) semolina
- 1 cup water (250 ml)
- 1 teaspoon butter
- salt, pepper
Chicken Liver
- 2 whole chicken livers
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 1 tablespoon fresh mint, finely chopped
- 4-5 mustard seeds, crushed in a mortar
- salt, pepper
- fresh parsley (for serving)
Garlic Mushrooms
- 12 medium brown mushrooms
- 3 cloves of garlic
- 1 tablespoon sunflower oil
- salt
Preparation Method
1. For the fried semolina, melt the butter in a pan over low heat. Once melted, add the semolina and stir constantly. The semolina should be toasted but not left unattended—it burns very quickly. When it has a uniform golden color, slowly pour in the hot water (be careful of the steam) and let it boil for 1-2 minutes, stirring. Season with salt and pepper. If you want to shape it, put it into molds while it's still warm—once it cools, it becomes firm and moldable, resembling a denser polenta.
2. Clean the chicken livers by washing them and removing any membranes and blood, then let them marinate for 10-15 minutes in a mixture of olive oil, grated ginger, chopped mint, crushed mustard seeds, salt, and pepper. It doesn't need more time, or it will become too tough when cooked.
3. While the liver is marinating, prepare the mushrooms. Wash them well and cut them into quarters. Place them in a dry pan over medium heat. Once they release water and the liquid starts to reduce, add the oil and let them fry. Towards the end, add the finely chopped garlic and salt to taste. Stir and let it cook for another minute, then remove the pan from the heat.
4. For the liver, heat a grill pan or grill well, without any additional oil. Place the pieces directly on the grill and cook for 2-3 minutes on each side. They should be browned on the outside but slightly pink in the center. You can cover them with a lid at the end if you want more juiciness.
5. To serve, remove the semolina from the mold (or leave it in a layer, as preferred), place the chicken liver alongside, the garlic mushrooms, and sprinkle fresh parsley on top.
Why I make this recipe often
I love it because it's filling and goes well with other types of meat or vegetables. The fried semolina keeps well and can be reused cold or reheated. The recipe is flexible, the ingredients are simple, and the flavors change with each season if I swap out the herbs or vegetables in the side dish.
Tips and Variations
Tips
- The semolina must be stirred constantly while frying; otherwise, it will burn immediately.
- A short marinade for the liver is sufficient; don’t let it sit too long.
- If using supermarket chicken liver, reduce the salt at the beginning, as it is already quite salty.
- Mushrooms release water, so do not add any extra water.
Substitutions
- You can replace ginger with a little chopped garlic if you don’t have fresh ginger.
- Mint can be substituted with basil or cilantro, after you've tried it at least once with mint.
- Sunflower oil for the mushrooms can be replaced with olive oil.
Variations
- Instead of chicken liver, you can use pork or turkey liver, adjusting the cooking time.
- For a vegetarian option, skip the liver and add roasted vegetables or grilled tofu instead.
- Add a little grated Parmesan to the semolina for extra flavor.
Serving Ideas
- Fried semolina can be poured into small molds while warm and cooled, then sliced.
- You can serve everything alongside a simple green salad or seasonal pickles.
- The dish is also good cold, as a snack or picnic item.
Frequently Asked Questions
Does fried semolina really resemble polenta?
Yes, the texture is similar, but the taste is different. Fried semolina is denser and has a slight nutty flavor due to toasting.
Can I marinate the liver the night before?
I do not recommend it; it becomes dry when cooked, and the liver flavor becomes too intense. Maximum 30 minutes.
How do I know when the liver is done?
It should be browned on the outside but not completely dry on the inside. If you cut it, there should be no blood, but it should remain slightly pink in the center.
Can I use champignon mushrooms instead of brown ones?
Yes, they work just as well, but their texture is a bit softer after cooking.
Nutritional Values (per serving, estimated)
Calories: 390 kcal
Protein: 22 g
Fat: 16 g
Carbohydrates: 36 g
Chicken liver is rich in iron and vitamin A. Fried semolina provides complex carbohydrates, and mushrooms are low in calories but add fiber and minerals.
Storage and Reheating
Fried semolina can be stored in the refrigerator for 2-3 days in an airtight container. It can be reheated in the microwave or in a pan with a little butter. The liver and mushrooms remain good until the next day, also in the fridge, but it's best to consume them fresh. When reheating, the liver becomes drier, so heat it briefly over low heat.