Baked Chicken Livers with Creamy Polenta
π Baked Chicken Livers with Creamy Polenta β a flavorful and comforting dish, perfect for family meals! π‘
π Nutritional Benefits: Chicken livers are packed with iron, vitamin A, and B12, essential for energy and immune health, while creamy polenta provides long-lasting energy.
π‘ Quick Tip: Add garlic and thyme for extra flavor, or serve with pickles for a delicious contrast! π§πΏ
π Serving Suggestion: Serve the chicken livers hot, alongside a generous portion of creamy polenta and a dollop of sour cream. π₯
π‘ Discover more traditional recipes: π Homemade Comfort Meals
π Read more: Learn about the health benefits of chicken liver in this article.
- 500 g chicken livers
- 200 ml tomato sauce
- 50 ml sunflower oil
- 25 ml white wine
- 70 ml water
- 6 cloves of garlic (sliced into rounds)
- 1 teaspoon of thyme
- 1 teaspoon salt
- 4 pinches of pepper
- 1 L water
- 250 g cornmeal
- 1 tablespoon of olive oil
- 1 teaspoon salt
Clean the chicken livers and rinse them well in cold water. Preheat the oven to 180Β°C.
Place the chicken livers in a baking tray, then add the oil, water, wine, sliced garlic, thyme, salt, pepper, and tomato sauce over them.
Cover the tray with aluminum foil and bake for 30 minutes.
Remove the aluminum foil, flip the chicken livers, and place the tray back in the oven for 25 minutes.
In a pot, add the water and salt and bring it to a boil.
Reduce the heat to medium. Gradually add the cornmeal while continuously stirring with a whisk to prevent lumps.
Simmer on low heat for 10-15 minutes, stirring constantly, until the polenta thickens and becomes smooth. If you prefer a softer consistency, you can add a little milk.
Place the polenta in a serving bowl, add the chicken livers on top, and serve with pickles.