This salad I first tried at your favorite restaurant. Since bought it always. The menu assembled structure, already prepared at home. Want to buy You! The original recipe with polenta, liver and mushrooms!
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First, boil the liver in water with salt, pepper peas, Bay leaf. Allow to cool.
Pour into a pot or saucepan 2 cups water, bring to a boil, salt, add 1 teaspoon of sunflower oil gradually, stirring constantly, the input corn. Cook on a tiny fire, with the lid on for 30-40 minutes.
While cooking the polenta, peel the onion and cut it small cubes.
The cooled liver cut into small thin plastinkami.
Onions fry in vegetable oil in a frying pan until soft, add the liver and fry until cooked onions. Grind garlic and mix with liver and onions, let cook.
Washed and cleaned mushrooms cut into small plates and also fry.
Meanwhile, cook the porridge. Spread it on a Deco with a thin layer and allow to cool.
When the polenta has cooled, spread it on a plate and cut into not large cubes.
Put in a bowl the cubes of polenta, mushrooms, liver with onions and garlic, canned corn.