Pork liver and heart stew & Polenta with butter

Pork Liver and Heart Stew with Creamy Polenta – A Traditional Delight

A rustic dish, yet full of flavor, the pork liver and heart stew is a recipe that evokes family meals and moments spent around the table with loved ones. This recipe combines the intense flavors of pork organs with the soft texture of polenta, turning it into a true feast. If you have never tried cooking pork organs, now is the perfect time to venture into this simple and delicious recipe.

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 70 minutes
Servings: 4

Ingredients for the stew:
- 700 g pork heart
- 500 g pork liver
- 1 large onion
- 2 bay leaves
- 1 pinch of nutmeg
- 1/2 teaspoon hot paprika
- 1 tablespoon dried thyme
- 2 tablespoons tomato paste
- 200 mL red wine (or white, if you prefer)
- 4-5 cloves of garlic
- Sunflower oil (for frying)
- Salt and pepper to taste

Ingredients for the polenta:
- 700 mL water
- 1 cup (175 g) cornmeal
- 1 tablespoon sunflower oil (optional)
- 1 cube of butter
- Salt to taste

Preparing the stew:

1. Preparing the ingredients: Start by thoroughly cleaning the pork heart and liver. I recommend soaking the liver in cold water for 30 minutes to remove the blood, which will help achieve a finer texture. Once done, cut the liver and heart into cubes of about 2-3 cm.

2. Cleaning the onion: While you are dealing with the organs, clean the onion and chop it finely. Choose a larger onion to add extra sweetness and flavor.

3. Sautéing the onion: In a large skillet, add a splash of sunflower oil and heat it over medium heat. Add the chopped onion and sauté until it becomes golden and translucent, about 5-7 minutes. This step is important as the sautéed onion will add a flavorful base to the dish.

4. Adding the organs: Once the onion is ready, add the diced liver and heart. Mix everything well and let them cook for 10-15 minutes, stirring occasionally, until the liver is cooked and the heart becomes tender.

5. Seasoning: Now it's time to add the spices: hot paprika, thyme, nutmeg, salt, and pepper. Mix everything carefully, then add the tomato paste and bay leaves. These will add a deep flavor, completing the taste of the stew.

6. Deglazing with wine: Pour the red wine over the mixture. This step is crucial as the wine will deglaze the pan, lifting all the tasty bits stuck to the bottom, and will enhance the overall flavor of the dish. Let everything simmer on low heat for about 10-15 minutes, until the sauce reduces and thickens.

7. Finalizing: A few minutes before serving, add the crushed garlic. The garlic adds a spicy and aromatic flavor, perfect for complementing your dish. Mix well and let it simmer for another 5 minutes.

Preparing the polenta:

1. Boiling the water: In a large pot, add 700 mL of water and a pinch of salt. Place the pot on the heat and wait until the water starts to boil.

2. Adding the cornmeal: Once the water has started to boil, add the cornmeal in a rain-like fashion, stirring vigorously with a whisk to avoid lumps. It is essential to stir constantly at this stage to achieve a fine and smooth polenta.

3. Cooking the polenta: Continue to cook the polenta on low heat, stirring occasionally. After about 15-20 minutes, the polenta will pull away from the pot, indicating it is ready.

4. Finalizing: Add the cube of butter and mix well to incorporate it. This will make the polenta creamier and tastier.

5. Serving: Turn the polenta onto a plate and cut it into slices. Serve the pork liver and heart stew alongside warm polenta, adding a spoonful of sour cream on top for extra flavor. This will provide a creamy and delicious contrast.

Personal tip: I like to add a little chopped fresh parsley on top of the stew before serving. It not only adds a fresh look but also a hint of flavor that perfectly complements this dish.

Variations and PRACTICAL TIPS:
- If you prefer a spicier note, you can add some finely chopped hot peppers during cooking.
- Substitute sunflower oil with butter for a richer flavor.
- Instead of red wine, you can use a dry white wine, which will give a fresher note to the dish.
- If you want a fluffier polenta, you can add a beaten egg during cooking, mixing quickly to incorporate it.

Frequently asked questions:
- Can I use other pork organs? Yes, you can also add other organs like kidneys, but make sure to clean them well.
- How can I store leftover food? The stew keeps well in the fridge in airtight containers and can be enjoyed the next day, having an even more intense flavor.
- What can I pair this dish with? This dish goes wonderfully with a cabbage salad or pickles for a contrast of flavors.

Nutritional benefits: Pork liver is an excellent source of vitamins, especially vitamin A, and minerals such as iron, which contribute to blood health. Pork heart is also rich in protein and low in fat, making it a healthy choice for a balanced diet.

This pork liver and heart stew, alongside creamy polenta, is a recipe that will not only delight your taste buds but also bring a touch of warmth and tradition to your home. Enjoy your meal!