Saturday 25 February - Cheap Food

Using up the ingredients we were supposed to eat last night - so chicken liver ragu with polenta.  I normally do this with grilled polenta but decided to use the wet sort tonight for a change. This is a Sophie Grigson recipe that I have cooked many, many times.

It's similar to making a normal ragu, but using chopped chicken livers and fresh tomato.

I've discovered it's easier to make polenta if you it to cold water and heat all together rather than adding to boiling water. This was flavoured with some salt and a bit of butter and parmesan.

And served with another sprinkle of parmesan over the top.

We had made some pistachio icecream and a pear and chocolate pudding, but this was so filling that we are going to eat that tonight!