Tochitură with polenta

Ingredients

For the tochitură

• 2 tablespoons oil
• 100 ml water
• 3 small onions (150 g)
• 4 garlic cloves
• 200 g pork leg
• 30 g bacon
• 1/2 teaspoon dried basil
• 1 bay leaf
• 1 turkey sausage (80 g)
• 4 chicken livers
• 2 tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 500 ml water

For the polenta

• 1200 ml water
• 320 g cornmeal

Preparation

1. Blanch the tomatoes in 500 ml water for 1 minute, until the skins start to split. Peel and dice them; cut the meat and bacon into cubes, the sausage into rounds, and leave the livers whole. Thinly slice the onion and mince the garlic. 2. Put the oil and 100 ml water in a small saucepan. Add the onion and garlic and cook covered for 8 minutes, until softened. 3. Add the pork and bacon. Cover and cook over low heat for 30 minutes, until the meat is tender. 4. Add the dried basil and bay leaf, then add the sausage and livers. Cook for 10 minutes, until the livers are cooked through. 5. Add the tomatoes, salt and pepper. Simmer everything for 10 minutes, until the sauce reduces. 6. Pour 1200 ml water into a pot and heat for 8 minutes, until boiling. Gradually sprinkle in the cornmeal, stirring, then cook the polenta for 20 minutes, until thickened. 7. Serve the tochitură alongside the polenta.