Roasted chicken liver with polenta

Submitted by enr on 12 Dec 2011
800 g chicken livers
3-4 onions
few cloves of garlic
1 level tbsp paprika
1 tsp vegetable seasoning to taste
sunflower oil
salt and pepper
400 g cornmeal
Roasted chicken liver with polenta
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Clean and wash chicken livers drain well and pour boiling water to white set and tight. Chop into crescents and fry in 3-4 tbsp heated sunflower oil, until lightly browned. In a buttered baking dish put drained liver and fried onions. Sprinkle with paprika, spices and herbs, salt and pepper. Mix well and bake 10-15 minutes, then turn the other side and bake for another ten minutes. cleaned cloves garlic smash or Strain. Distribute evenly over finished livers and bake another 5 minutes (oven can be turned off). While bake livers prepared and polenta according to the manufacturer's instructions. The finished hot polenta is distributed into bowls and serve with livers - as it is in a bowl or plate with livers - as a garnish (in pre-rinsed with cold water and drained well bowls to be able to separate more easily). Portion is decorated with sprigs of parsley. Can be served in other ways: - placed in a plate and cover with livers - in the middle of the plateau is poured around livers and made a crown of polenta or mashed potatoes
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12 Dec 2011
with slight changes from


I imagine the taste of hominy and livers, and very well represented in the photo as always!

I love polenta! And your, Ina, osier such seductive appearance that I crave to eat more of it now. I have not eaten a liver, but certainly tasty.

Great picture! To be honest I never ate polenta, but then I saw just-in soon make myself. Thank you Ina!

Thank you, girls! Long recipe I want to share it, but I have both a product. Now left without bread and decided already to make it! Livers often do them in the above - baked, but it was interesting how will be combined to taste with hominy. I liked it and so I got.