Pig's Liver Polenta

Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 3 tablespoons fat or oil
• 1 garlic clove, minced
• salt and cayenne
• 1 cup yellow cornmeal
• ½ pound pork liver

Method

1. 1

   Fry onion in fat, add garlic, then carrot or green pepper.

2. 2

   Add to boiling water, sprinkle in cornmeal, and cook until thick.

3. 3

   Prepare liver, brown, and combine with cornmeal mixture.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 64. The excerpt below is the record exactly as published.

i cup yellow cornmeal so slowly that it does not lump, stirring constantly. Continue to stir until it thickens and finish cooking over reduced heat, stirring often; or set in a double boiler. Cornmeal develops its best flavor thus, by being dropped directly into boiling water. If mixed with a little cold water first, as given in many recipes, just to save the trouble of stirring out any possible lumps, neither the texture nor the taste is as good. So far, this is the same mush that we usually eat as a breakfast cereal, with milk and sugar. Of course we also let it cool, slice and fry it, and serve it with syrup or gravy. But we seldom mix anything piquant with it, while the French, Spaniards and other Europeans, fix cornmeal mush in a number of delicious ways and eat it almost as commonly as the Italians, who call it Polenta, and with whom it is often the main dish of the evening meal. POLENTA WITH CHEESE (i) Lay tablespoons of hot mush in a hot dish, sprinkling each with grated cheese and a dash of cayenne or paprika. Lay more table- spoons of mush on top of these, sprinkle with more cheese until ail is used. Then brown under the grill — or eat as is. POLENTA WITH CHEESE (2) Make thick corn meal mush by sprinkling ^4 pound yellow corn meal, also called Indian meal, a little at a time, into i}4 pints salted boiling water. 118 POLENTA 119 Remove i tablespoonful of mush at a time and lay it in a baking dish, being careful to preserve the oval spoon shape and keep each separated a little from the others. Sprinkle with grated hard cheese and moisten with butter browned in a pan, but not blackened. Put the dish in a hot oven for about 5 minutes to let the cheese melt in, then serve piping hot in the same dish it's baked in. POLENTA WITH MEAT GRAVY OR HASH Make a ring of rather thick cornmeal mush around the rim of a dish and fill center with hash or gravy. Or, lay the mush in a hot dish, a large spoonful at a time, make a little hollow in each spoonful and fill with hash. Build up in layers until all is used, cover with hash or gravy and sprinkle with a little grated cheese. The French do not depend on Parmesan for such dishes, as the Italians do, but save every bit of cheese scraps which are dried somewhat, then grated and kept in a jar until needed. POLENTA WITH TOMATO SAUCE Instead of meat gravy or hash in the preceding recipe use a tomato sauce made as follows: TOMATO SAUCE 3 TABLESPOONS OLIVE OR COOKING OIL I SPRIG CELERY LEAVES 1 ONIONS, CHOPPED I TEASPOON MINCED PARSLEY I GARLIC CLOVE, MINCED }4 TEASPOON THYME 1 TOMATOES, FRESH OR TINNED I BEEF CUBE SALT AND PEPPER Slowly fry onion and garlic in oil until golden; add tomato, parsley and thyme and fry until tomato thickens. Add beef cube dissolved in i cup boiling water (or i cup meat broth), strain, season and simmer until sauce thickens. SLICED POLENTA Slice cold cornmeal mush and lay in a baking dish, covering each slice with grated cheese, gravy, hash or tomato sauce. Build up in layers, cover with grated cheese and dots of butter, and brown under grill or in oven. no MOST-FOR-YOUR-MONEY COOK BOOK PIG'S LIVER POLENTA I ONION, CHOPPED I CARROT, CHOPPED (OR GREEN 3 TABLESPOONS FAT OR OIL PEPPER, OR CELERy) 1 GARLIC CLOVE, MINCED SALT AND CAYENNE I CUP YELLOW CORNMEAL y^ POUND PORK LIVER

Cook this with the app: pantry check, scaling, and the assistant.