Liver with polenta – a traditional Romanian dish, full of flavor and nutrients, perfect for a comforting dinner. This dish is not only delicious but also provides an important source of iron in the diet due to the liver. Although it may seem like a simple recipe, the secret lies in the cooking method and the aromatic sauce that accompanies the liver. Here’s how to prepare this delicacy step by step, achieving a tasty and comforting result.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 500 g of chicken or beef liver (preferably fresh)
- 2 medium onions
- 3 tablespoons of olive oil
- 200 ml of white wine (optional, but recommended to enhance the flavors)
- 1-2 garlic cloves (optional, for added flavor)
- 1 tablespoon of tomato paste
- Salt and pepper, to taste
- 250 g of cornmeal (for polenta)
- 1 liter of water
- 100 g of telemea cheese (for serving, optional)
- Fresh herbs (parsley or dill, for garnish)
Instructions:
1. Preparing the polenta: Start by bringing a liter of water to a boil in a pot. Add a pinch of salt. When the water starts to boil, gradually add the cornmeal, stirring continuously with a whisk or wooden spoon. This step is essential to avoid lumps. Reduce the heat to low and continue stirring for about 15-20 minutes, until the polenta becomes creamy and pulls away from the sides of the pot. Once ready, let it cool slightly before portioning.
2. Preparing the liver: Wash the liver well under cold running water and remove any membranes or skins. Cut the liver into suitable pieces (about 3-4 cm). This will help with even and quick cooking.
3. Sauté the onion: In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. If you want a more intense flavor, add the crushed garlic in the last few minutes of cooking.
4. Cook the liver: Add the liver to the skillet, season with salt and pepper, and let it fry for 5-7 minutes. It is important not to overcook it, so it doesn't become tough.
5. Add the wine: Pour the white wine into the skillet and let it boil for 5 minutes, to evaporate the alcohol and concentrate the flavors. If you are not using wine, you can add a cup of water or chicken broth to achieve a richer sauce.
6. Finish the sauce: Add the tomato paste and mix well, allowing everything to simmer on low heat for 5-10 minutes. Check the taste and adjust the seasonings as desired.
7. Serving: On each plate, place a generous layer of polenta, top it with the liver and its savory sauce, and sprinkle crumbled telemea cheese and fresh herbs for an extra touch of freshness.
Helpful tips:
- Choose fresh liver from a trusted supplier. Frozen liver may have a softer texture.
- You can also experiment with other types of liver, such as duck or turkey liver, to add a different note to the dish.
- If you want a spicier sauce, you can add a finely chopped chili pepper while sautéing the onion.
This recipe for liver with polenta is perfect for a family meal or to impress guests. Experiment and adapt the ingredients to your tastes! Enjoy your meal!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 500 g of chicken or beef liver (preferably fresh)
- 2 medium onions
- 3 tablespoons of olive oil
- 200 ml of white wine (optional, but recommended to enhance the flavors)
- 1-2 garlic cloves (optional, for added flavor)
- 1 tablespoon of tomato paste
- Salt and pepper, to taste
- 250 g of cornmeal (for polenta)
- 1 liter of water
- 100 g of telemea cheese (for serving, optional)
- Fresh herbs (parsley or dill, for garnish)
Instructions:
1. Preparing the polenta: Start by bringing a liter of water to a boil in a pot. Add a pinch of salt. When the water starts to boil, gradually add the cornmeal, stirring continuously with a whisk or wooden spoon. This step is essential to avoid lumps. Reduce the heat to low and continue stirring for about 15-20 minutes, until the polenta becomes creamy and pulls away from the sides of the pot. Once ready, let it cool slightly before portioning.
2. Preparing the liver: Wash the liver well under cold running water and remove any membranes or skins. Cut the liver into suitable pieces (about 3-4 cm). This will help with even and quick cooking.
3. Sauté the onion: In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. If you want a more intense flavor, add the crushed garlic in the last few minutes of cooking.
4. Cook the liver: Add the liver to the skillet, season with salt and pepper, and let it fry for 5-7 minutes. It is important not to overcook it, so it doesn't become tough.
5. Add the wine: Pour the white wine into the skillet and let it boil for 5 minutes, to evaporate the alcohol and concentrate the flavors. If you are not using wine, you can add a cup of water or chicken broth to achieve a richer sauce.
6. Finish the sauce: Add the tomato paste and mix well, allowing everything to simmer on low heat for 5-10 minutes. Check the taste and adjust the seasonings as desired.
7. Serving: On each plate, place a generous layer of polenta, top it with the liver and its savory sauce, and sprinkle crumbled telemea cheese and fresh herbs for an extra touch of freshness.
Helpful tips:
- Choose fresh liver from a trusted supplier. Frozen liver may have a softer texture.
- You can also experiment with other types of liver, such as duck or turkey liver, to add a different note to the dish.
- If you want a spicier sauce, you can add a finely chopped chili pepper while sautéing the onion.
This recipe for liver with polenta is perfect for a family meal or to impress guests. Experiment and adapt the ingredients to your tastes! Enjoy your meal!