Chef Yollly
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Polenta with Liver and Tomatoes
Quick Meals · 20 min
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8
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16
ingredients
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likes
Polenta with Liver and Tomatoes
Quick Meals · 20 min
0 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Tender creamy polenta with juicy chicken liver and warm sautéed cherry tomatoes. Parmesan adds a buttery flavor, shallot provides a light sweetness, and fresh thyme with a drop of lemon juice makes the liver taste more delicate. A warm, hearty, and unconventional protein-rich breakfast.
Kitchenware
Scales
Frying Pan
Stove
Ingredients
16 ingredients
Servings
1
390 kcal
Calories
29 g
Protein
16 g
Fat
34 g
Carbs
shallot
25 g
72 kcal · 2.5g protein · 0.1g fat · 16.8g carbs · per 100g
chicken liver
110 g
119 kcal · 16.9g protein · 4.8g fat · 0.7g carbs · per 100g
cherry tomatoes
60 g
63 kcal · 1.1g protein · 0.2g fat · 16g carbs · per 100g
water
150 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
fine sea salt
0.8 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
2.5% milk
50 g
42 kcal · 3.4g protein · 1g fat · 5g carbs · per 100g
polenta (fine-ground cornmeal)
40 g
70 kcal · 2g protein · 0.7g fat · 15g carbs · per 100g
grated parmesan cheese
10 g
431 kcal · 38g protein · 29g fat · 4.1g carbs · per 100g
butter
3 g
717 kcal · 0.9g protein · 81.1g fat · 0.1g carbs · per 100g
olive oil
3 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
fresh thyme
1 g
101 kcal · 5.6g protein · 1.7g fat · 24.5g carbs · per 100g
fine salt
0.8 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
olive oil
2 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
freshly squeezed lemon juice
5 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
fine salt
0.4 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
Instructions
8 steps
Step 1
3 ingredients
Prepare the chicken liver. Remove membranes and veins, cut large pieces in half. Pat dry well with paper towels. Slice the shallot into thin half rings, and cut cherry tomatoes in half.
shallot
chicken liver
cherry tomatoes
Step 2
4 ingredients
Prepare the polenta. In a small saucepan combine water and milk, add 0.8 g of salt, and bring almost to a boil. Gradually sprinkle in the cornmeal, stirring constantly with a whisk.
water
fine sea salt
2.5% milk
polenta (fine-ground cornmeal)
Step 3
2 ingredients
Cook the polenta over low heat according to the package instructions, stirring frequently. Towards the end, add butter and finely grated Parmesan. Stir well. The polenta should remain tender and creamy, not a thick clump. If needed, add 1–2 tablespoons of hot water.
grated Parmesan cheese
butter
Step 4
1 ingredient
Heat a non-stick skillet well with 3 g of olive oil. Arrange the liver in a single layer and fry for about 2–3 minutes on the first side without moving it to form a golden crust.
olive oil
Step 5
3 ingredients
Flip the liver, add 0.8 g salt, ground black pepper, and half of the fresh thyme. Cook for another 2–3 minutes until fully cooked. Transfer to a plate and avoid over-drying.
black pepper
fresh thyme
fine salt
Step 6
1 ingredient
In the same skillet, add the remaining 2 g of olive oil and the shallot. Sauté for about 1 minute.
olive oil
Step 7
3 ingredients
Add the halved cherry tomatoes, 0.4 g of salt, and some black pepper. Cook for another 1–2 minutes over fairly high heat: the tomatoes should warm through and brown in places but not turn into a sauce. At the end, add lemon juice.
freshly squeezed lemon juice
fine salt
black pepper
Step 8
2 ingredients
In a shallow dish, spread the warm creamy polenta. Casually arrange pieces of chicken liver, cherry tomatoes, and shallots on top. Add the remaining fresh thyme and a little black pepper.
black pepper
fresh thyme
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