Chicken Liver and Onions with Polenta, a delicious and easy dinner recipe for the whole family, toddlers included. Packed with great flavours, and highly nutritious, this dish is also low carb, high protein, and gluten free, so everyone gets to enjoy it. The chicken liver is sauteed with onions, then cooked with broth and tomato paste until tender, and the sauce coats the liver nicely. The best childhood recipe, my chicken liver recipe is the best you can get.
Peel and finely slice the onions, then heat up the oil and sautee the onions until soft.
Rinse the chicken liver with plenty of cold water, then add them to the pan, alllowing them to cook for about 10-15 minutes, until they change their colour.
Add the chicken stock, salt and tomato puree, and leave to cook with the lid on on a low to meadium heat until the liquid is almost evaporated into a thicker gravy.
To make the poleta, bring the water to a boil together with about a handful of cormeal and the salt.
Once the water reached the boiling point, use a whisk to quickly stir, while adding the rest of the cornmeal.
Cook on a low heat, whisking for about 15 minutes or until the cormeal thickens and has a creamy consistency.