The Liver Experiment Week 10: Liver on Polenta with a Ginger-Onion Confit

I am amazed to write this next sentence. Here we are at the 10th installment, the last recipe, of The Liver Experiment where I have tried to acquire a taste for liver. Over a 10 week period I have cooked, consumed and posted my experience once a week about trying to appreciate my food nemesis. I will have one final round-up post next week and I will dwelve more into what is was like, my challenges, victories and final thoughts. Today we stick with just the last recipe.

I had the hardest time settling on this last dish. I felt my online search for good liver recipes had been exhausted. I wanted this last post to be memorable but was loosing hope. Then I found THE recipe. I present you with a Liver on Polenta with a Ginger-Onion Confit, a masterpiece!

Liver on Polenta with a Ginger-Onion Confit 1

Tasty reading ahead, KEEP GOING… →

Basil Polenta with Roasted Spinach and Tomatoes

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Basil Polenta with Roasted Spinach and Tomatoes.

Basil Polenta with Roasted Spinach and Tomatoes

Tasty reading ahead, KEEP GOING… →

Fig Bloghop: Polenta bouchees with Fig balsamic jam

Murphy’s Law! You know that darn Murphy? During the preps for the challenge I could not find a fresh fig. I made my recipe 2 weeks ago. Yesterday what do I see at the store??? Yep, fresh figs. Oh well this was still absolutely delicious.

I liked the idea of using these luscious jewels in the form of an appetizer or or a hors d’oeuvres instead of a dessert of part of a meat dish. Guests will oh and ah!

Ξ Polenta Bouchées with Fig Balsamic Jam Ξ

adapted from Stacey Snacks and the Ad Hoc Cookcoob

1 lb. dried mission figs (I got Izmir figs ), roughly chopped
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp lemon juice
1 tsp black peppercorns tied in a sachet (optional)

Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, add the sachet and simmer for 20 minutes, or until the figs have absorbed most of the cooking liquid.

Remove from heat and carefully use a blender or food processor to puree the jam, pulsing only once or twice. Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge. Makes about 2 cups jam.

For the polenta, In a pan bring to a boil 4 cups of water. Add 1 1/4 cup of polenta, some fresh herbs, 1/2 tsp salt and 2 tbsp butter. Stir until om the heat until it reaches a thick consistency. Pour into a greased 9″ x 13″ glass dish and cool in the fridge until firm, about 20 minutes. Cut the polenta with a biscuit cutter or shot glass into rounds. Heat some olive oil in a pan and  fry the polenta rounds a bit on each side until crispy.

Place about a tablespoon of fig jam on the polenta round. Serve as an appetizer or a hors d’oeuvres.

October is #figlove month!

Please join in on the #figlove fun by linking up any fig recipe from the month of October 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #figlove event! The twitter hashtag is #figlove :).

Check out the wonderful fig creations of my fellow co-hosts

Angela Roberts
Deanna Segrave-Daly
Food Wanderings
EA Stewart
Susan Pridmore

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