Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken liver
  • 2 large onions
  • 1 cup chicken stock (broth)
  • 4 tbsp tomato puree
  • 1/4 tsp salt
  • 1 tbsp oil
  • 1 cup cornmeal
  • 4 cups water
  • 1/2 tsp salt

Instruction

  • 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.
  • Serve hot.