Liver in Sauce with Creamy Polenta

Liver is something you either love or hate; theres hardly a middle ground. Of course, it also depends on how its prepared, as well-made liver can be a true gourmet delicacy. Once considered food for the poor, it is now increasingly present in high cuisine. Its worth buying fresh from the butcher, and its also a budget-friendly option. I prefer veal liver, but pork or young beef liver is also tasty. Prepared in an onion sauce and served with creamy polenta and a bowl of fresh salad, it makes a delicious and hearty meal for the whole family. I recommend trying the recipe below, and Im sure you wont be disappointed.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Liver in sauce

  • 1 kg Meat, beef, liver

  • 500 g Onion, raw

  • 3 pods Garlic, fresh

  • 1 spoon Tomato, concentrate

  • 2 piece Spices, bay (leaves)

  • 1 dl Alcohol, Wine, White

  • 1 spoon Spices, paprika

  • 1 l Soup base, beef, cube

  • 0.5 teaspoons Spices, nutmeg, ground

  • pieces Spices, pepper, black

  • pieces Oil, plant, sunflower

  • 2 spoons Wheat flour, white, multi-purpose

  • pieces Salt, table

Polenta

  • 1 cup Koruzni zdrob

  • 3 cups Water

  • 1 spoon Butter, unsalted

  • 0.5 spoons Salt, table

  • 3 spoons Cheese, Parmesan, grated

Steps

  1. Peel and finely chop the onion and garlic. Slice the liver into thin strips.

  2. Heat oil in a pot and slowly sauté the chopped onion and garlic. Add a pinch of salt to help the onion dissolve faster.

  3. Once the onion softens and starts to turn brown, add the sliced liver. Stir to ensure the liver is browned on all sides.

  4. Add tomato paste, paprika, nutmeg, peppercorns, and bay leaf, then pour in a deciliter of white wine. Mix well.

  5. Once the wine boils, sprinkle flour over the liver and mix thoroughly. Pour in the broth, stir, and cook covered for about half an hour. Check occasionally to stir or add more liquid if needed.

  6. Meanwhile, prepare the polenta. In a pot, add water, salt, and butter. Wait for the water to boil and the butter to melt. Slowly pour in the cornmeal and stir with a whisk for a few minutes until the polenta thickens. Add grated Parmesan and mix well.

  7. Once the liver is cooked, serve it on plates alongside the polenta. A bowl of fresh salad pairs well with this dish.

Nutrition Information (Per 100g)

  • Calories: 98.33 kcal
  • Fat: 2.24 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 8.53 g
    • Sugars: 0.91 g
  • Protein: 8.99 g
  • Fiber: 0.87 g