It’s prepared very fast and it tastes good. This is my variation on the theme.
- 500 g chicken liver
- 1 onion
- 1 tablespoon vegetable spice mix
- 1 tablespoon cooking cream
- 1 can chopped tomatoes
- 1 dl chicken soup base
Polenta with cheese:
- 400 ml water
- 300 ml milk
- 1 triangle of soft cheese to melt
- 30 g ground Parmigiano
- 350 g corn grits (polenta)
Heat the oil in a pan and put chopped onions to fry and sprinkle it with little bit sugar and one full spoon of baking soda. After the onions get soft (it's going to happen very fast because of the baking soda), add chopped liver and hearts and fry it short.
Pour the chicken soup base into the pan.
Lower the heat and let it simmer until the liquid is almost gone.
|Add chopped tomato, 2-3 bay leaf’s.
Season it with salt, pepper, add vegetable spice mix.
When it's almost done, add a spoon of cooking cream.
Cook water you mixed with milk and salt to boiling point.
Add the triangle of cheese.
Put the corn grits (polenta) and mix it according to the instructions on the package.
At the end, add butter and ground Parmigiano.
Pour it onto a serving plate and leave it to cool completely and harden.
This meal goes great with beetroot salad.