* 1/2 chicken breast
* 300 g of chicken liver
* 1 onion
* 4 cloves garlic
* 3 tomatoes
* 100 g telemea
* 100 g cheese
* 50 g butter
* basil and oregano
Finely chop the onion and garlic and put them in a few tablespoons of olive oil. Tomatoes are scalded, peeled and mixed. The juice obtained is poured over the onion. When it reaches boiling point, add the chicken breast and liver, all cut into cubes of the right size. Cover with a lid and bring to a boil. If necessary, add a little water. Match the taste of salt and season with basil and oregano. When it is ready, put the pan aside and leave it to cool.
The most suitable dish to prepare polenta is the tuci. Bring water to a boil with salt and when it starts to boil, add a little corn, stirring in one until it starts to thicken, but without being too hard. Place the chopped butter and the telemeau on top. It is homogenized. Gather from the edges with the back of the spoon, turn over on a plate and divide into 2 parts.
In a heat-resistant bowl well greased with butter, put a layer of polenta, cover with grated cheese on a large-mesh grater, then put the meat filling with a little chilled liver. Cover with the second layer of polenta and one of cheese.
Put the dish in the oven, over medium heat, until the cheese melts.
For this recipe I went to the kitchen with Medi's recipe in mind :)) but I changed when I was in front of the fridge. :))